Garden Mushroom - Agaricus hortensis

Common Names: Garden mushroom, common mushroom, white mushroom, button mushroom, champignon, portobello mushroom, portobello, brown cap mushroom, baby bella, Agaric, Agaricus, himematsutake, callampa, cogumelo do sol, kawariharatake

Latin Name: Agaricus hortensis

Origin: Africa, Asia, Australia, Europe, South America, North America

Short Introduction

The first scientific record of commercial cultivation comes from French botanist Joseph Pitton de Tournefort in 1707. Olivier de Serres observed that transplanting mushroom mycelium would lead to greater propagation. Until the late 19th century, mushroom growing and harvesting were challenging, but in 1893, sterile pure cultures were developed at the Pasteur Institute in Paris for cultivation on composted manure. In 1926, a new mushroom variety was introduced that quickly became popular and widely cultivated. Today, mushrooms are grown in more than 70 countries and are among the most commonly consumed mushrooms worldwide, with large-scale cultivation in China, Japan, and a surprisingly long history in Brazil.

Detailed Description

It’s like a gold mine; stuffed mushrooms, butter, yolks, and a pinch of salt.

Botanical Information

The Garden Mushroom, or Agaricus hortensis, is distinguished from other mushrooms by its fruiting body. The white fruiting body has a stalk and a rounded, white-gray cap with gills underneath and a white veil. Young Agaricus species display a membranous ring, gradually separating from the veil and covering developing gills that shift from pink to deep red and finally to dark brown-black. The cap expands to about 12 cm in diameter as it ages, widening while losing height. Initially fibrous, the cap later becomes slightly scaly or cracked. The stalk is white, slightly pink-tinged, cylindrical, up to 4 cm wide and 10 cm long. The flesh is white to pink, fibrous, with a pleasant taste and aroma. Spores are drop-shaped, brown, and microscopic in size.

Origin and Distribution

Edible varieties of garden mushrooms originate from grassy regions of Europe and North America. They commonly grow in grassy areas such as fields or meadows, particularly after rain in summer. Smaller clusters can also be found in suburban lawns. Due to fewer horse-drawn vehicles and fewer horses on pastures, older wild varieties are now rare—even in forests. Today, garden mushrooms are distributed across Europe, Asia, North Africa, Australia, New Zealand, North America, and Mexico.

Usage / Dosage

Garden mushrooms are primarily grown and harvested for culinary uses. They can be enjoyed stewed, stuffed, blanched, baked, cooked, sautéed, pickled, breaded, or fried, and are popular in sauces, sliced raw on their own, in salads, soups, or simply with rice. In some cultures and folk remedies, mushrooms are brewed to make a tea for drinking.

Garden mushrooms contain several hydrazine derivatives; one notable compound is agaritine, which exhibits in vivo antiviral activity by inhibiting HIV protease. Agaritine is studied for its potential role in pharmacological strategies for patients with various stages of HIV infection. This effect is supported by traditional Chinese medicine, where agaritine-containing remedies are used against viral infections. Agaritine is generally deemed safe, and its levels drop significantly with cooking.

An intriguing in vitro study found increased insulin secretion and insulin-like effects that enhanced glucose metabolism in the liver. Thus, mushroom constituents appear to lower plasma glucose and show partial antidiabetic effects. In a 2007 study of 536 type 2 diabetes patients treated chronically with metformin and gliclazide, a group taking additional Agaricus extract had a significant reduction in insulin resistance, an indicator of diabetes progression. For this reason, mushroom extracts and their active substances are recommended for type 2 diabetes management.

Edible mushroom parts also contain biologically active modulators (proteoglycans and beta-glucans), which are immune system stimulants (activating macrophage cells and natural killers). Mushroom compounds have both anti-inflammatory and immunomodulatory effects by acting on complement and toll-like receptors, demonstrated by in vitro and in vivo studies to reduce pro-inflammatory cytokines. Several studies have found antimicrobial properties in mushroom constituents effective against some microbe types.

The immunomodulating effect of mushroom actives can consequently trigger anti-infective and antitumor activities, demonstrated in mice and humans. As an adjunct, it may support chemotherapy and resistant infections, with in vivo preclinical studies indicating that mushroom extract use prolongs life and reduces drug side effects. Anti-inflammatory properties are also confirmed.

One clinical study describes the use of mushroom extract for one year as a potential treatment for impaired liver function in hepatitis B. Hepatitis B patients taking 1500 mg of mushroom extract once daily for 12 months showed a notable and significant improvement in liver function normalization compared to the control, indicating benefit in improving liver condition and function. Preclinical in vivo studies suggest a possible hepatoprotective effect of mushroom extract in preventing liver diseases, as measured by plasma markers.

Folk Medicine

In Chinese folk medicine, Garden Mushroom is recommended for management of high cholesterol, arterial hardening (atherosclerosis), cardiovascular conditions, and circulatory problems. It is taken as a preventive for liver damage, digestive complaints, and to slow the progression of cardiovascular diseases. In European folk practice, Garden Mushroom was given for stomach ailments (ulcer prevention), osteoporosis, diabetes, and tumor growth. In Japan, South Korea, China, and Taiwan, over-the-counter supplements support appetite and, in some Southeast Asian countries, support the immune system during physical and emotional stress. In Scotland, mushroom mycelial filaments are used topically for ulcers, sores, burns, scalds, and bedsores.

Active Compounds

100 grams of mushrooms provide 93 kJ of energy and are an excellent natural source of B vitamins (riboflavin, pantothenic acid, niacin, thiamine, pyridoxine) as well as D1 and D2. Fresh mushrooms are a good source of minerals, especially phosphorus, potassium, and to a lesser extent sodium. They contain very little sugar, fats, and protein (2–10%), vitamin C, iron, magnesium, and zinc. Carbohydrate content ranges from 1–55%, with fiber from 3–32%. Important polysaccharides include glucopyranosyl chains, alpha-glucans, and beta-glucans. Mushrooms are roughly 90% water. Bioactive compounds include hydrazine derivatives such as agaritine, gyromitrin, and others.

Traditional Dosage

No established or readily available information specifically defines optimal dosing of mushrooms or extract for the above purposes or for culinary use. For type 2 diabetes, the available dosage is mushroom extract at 500 mg three times daily for an extended period. In other cases, the general guideline is “everything in moderation.”