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Agaricus Agrotech and Processing LLP

Fresh Button Mushroom

Fresh Button Mushroom

MOQ : 100 Kilogram

Product Details

Type Button Mushroom
Application Cooking
Cultivation Type Conventional
Shelf Life 3-7days
Color White Colored
Feature No Artificial Flavour, No Preservatives
Packaging Type Blister Trays
Part Vegetable
Country of Origin India
Brand Name Agaricus Agrotech And Processing LLP
Style Fresh
Max. Current Not Applicable
Max. Voltage Not Applicable
Protection Level Not Applicable
Preservation Process To Be Stored At Between 4 Degrees To 7degrees Celcius
Scientific Name Agaricus bisporus
Certification ISO 9001:2015 Certified / ISO 22000:2018 Certified

Additional Information

Delivery Time 7 to 10 days
Packaging Details Packaged in plastic bags. Packaging is in 1 kg bags but on requirement of the customer bulk packing is also available.

Preferred Buyer From

Location Anywhere in India

Nutritional Fact

  • Nutritional Nutritional Information per 100g*:
  • Energy: 22 Kcal

Basic Nutrients:

  • Protein: 2.18g
  • Carbohydrate:3.26g
  • Sugar: g
  • Total Fat:0.34g
  • Dietary Fibre:1g


  • Folates: 17 mcg
  • Niacin:3.607 mcg
  • Pantothenic acid: 1.497 mg
  • Vitamin B6: 0.104mg
  • Riboflavin:0.402 mg
  • Thiamin:0.81 mg
  • Vitamin C:2.1mg
  • Vitamin D:7 IU


  • Iron: 0.50mg
  • Sodium: 5 mg
  • Calcium: 3 mg
  • Copper: 0.318 mg
  • Magnesium: 9 mg
  • Manganese: 0.047 mg
  • Phosphorous: 86 mg
  • Selenium: 9.3 mcg
  • Zinc: 0.52 mg

All the above nutritional information may vary from one lot to other as mushrooms are agricultural produces which depends highly on climate, culture bed, cultivation method and type of spawn used”.
Health benefits:

  • Possess antioxidant properties.
  • Button mushrooms are very low in calories. They offer essential protein and amino acids, sufficient levels of mineral, vitamins, and fiber.
  • Button mushrooms carry vitamin D in the form of ergocalciferol. Vitamin D is an essential fat-soluble vitamin required for bone growth and calcium metabolism.
  • Button mushrooms carry vitamin D in the form of ergocalciferol. Vitamin D is an essential fat-soluble vitamin required for bone growth and calcium metabolism.
  • 100 g contain 0.318 mg or 37% RDI of copper. It is essential for blood cell production (hemtopoiesis), neurotransmission, and as a co-factor for oxidative enzymes.
  • 100 g of buttom mushrooms carry 9.3 μg or 17% RDI of selenium. Selenium is co-factor nutrient for the antoxidant enzyme, glutathione peroxidase. It plays a critical role in the integrity of liver and heart tissues.
  • It is rich in the B-complex group of vitamins like thiamin, riboflavin, niacin, vitamin B-6 (pyridoxine), and pantothenic acid.
  • 100 g of buttom mushrooms carry 0.402 mg or 37% RDI of riboflavin (vitamin B-2). Riboflavindeficiency could lead to ulcers in the mouth, cracked lip and mouth angles (angular stomatitis), scaly skin rashes, etc.
  • Contains selenium which helps to support the immune system and prevent damage to cells and tissues.
  • Helps to lower cholesterol, particularly in overweight adults, as well as phytonutrients that can help prevent cells from sticking to blood vessel walls and forming plaque build-up.
  • This in turn then helps protect the heart by maintaining healthy blood pressure and circulation.


  • Button Mushrooms are used in various food cuisines.
  • Insert a link on which after clicking will go to detail recipe page and will have the following recipes Blended Al Pastor Tacos with Pineapple Jalapeno Slaw Ingredients: 8 ounces white button mushrooms, 1/2 pound ground pork, 2 tablespoons pineapple, juice, 1/2 tablespoon chili powder, 1/2 tablespoon ground cumin, 1/2 teaspoon garlic powder,1/2 teaspoon paprika,1/2 teaspoon fine sea salt (or more to taste), 1/4 teaspoon chipotle chile powder, 1/4 teaspoon ground oregano, 1/4 teaspoon ground black pepper, 8 corn tortillas (small,warmed), 4 cups shredded cabbage (thinly), 2 green onions (sliced), 1/2 cup diced pineapple,1 tablespoon chopped fresh cilantro, 1 tablespoon pickled jalapenos (diced),1 tablespoon fresh lime juice,1 tablespoon pineapple juice, 1/4 teaspoon fine sea salt (or to taste)

Cooking process:

  • Add the mushrooms to a food processor. Pulse in 10 second intervals until the mushrooms are finely chopped into pieces of similar size.
  • Heat a large skillet over medium-high. Add the mushrooms and cook until they just begin to soften, 2 minutes. Add the pork. Continue to cook for 7 to 10 minutes, until the meat is no longer pink and cooked completely through. Turn off the heat. All liquid should evaporate. If it doesn’t, drain the blend.
  • Stir in the pineapple juice, chili powder, cumin, garlic powder, paprika, salt, chipotle chili powder, oregano, and black pepper. Return the heat to medium and cook for 1 more minute, stirring often.
  • To make the slaw, stir together all ingredients in a large bowl.
  • For each taco, top a warm tortilla with the al pastor mushroom and pork blend. Top with some slaw before serving Magic Mushroom Soup Ingredients:2 tablespoons extra virgin olive oil, 2 cups diced yellow onion, 1 tablespoon chopped fresh thyme (finely, plus more to taste), 2 teaspoons minced garlic (2 cloves), 6 cups white button mushrooms (sliced), 3 tablespoons wheat-free tamari, 1/4 teaspoon freshly ground black pepper (plus more to taste), 2 cups vegetable broth, 2 teaspoons fresh lemon juice (to serve), salt to taste

Cooking process:

  • In a large skillet over medium heat, warm the olive oil, and sauté the onions, thyme, and garlic for about 5 minutes until the onions are soft and translucent.
  • Add the mushrooms, tamari, and black pepper, and saute for 8 to 10 minutes, until the mushrooms are reduced and cooked through.
  • Transfer the mushroom mixture to the jar of the KitchenAid Power Plus Blender, and add the broth. Secure the lid, and set the blender to the Adapti-Blendâ„ Soup program. Blend until the machine turns itself off. Alternatively, blend for about 5 minutes, starting on speed 1 and gradually increasing to speed 10.
  • Soup will come out of the Blender hot. Season with salt to taste, and garnish with finely chopped parsley. Serve with crusty bread or a scoop of cooked grains.

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