The common mushroom (Agaricus bisporus) is the single species behind several familiar supermarket varieties. Harvested young and white, it is sold as a button mushroom. Allowed to grow larger with an open cap, it becomes a cup or flat mushroom. The brown-skinned strain of the same species is marketed as Swiss brown, cremini, or portobello (when fully mature).
Originally cultivated in France in the 17th century, Agaricus bisporus now accounts for roughly a third of all mushrooms produced worldwide. Its mild flavour, firm texture, and versatility in cooking have made it a global staple — eaten raw in salads, sautéed, grilled, stuffed, or added to sauces and soups.
Australia is largely self-sufficient in common mushroom production, with farms concentrated in New South Wales, Victoria, and South Australia. Mushrooms are available year-round and are one of the more affordable fresh produce items.
How it's produced
Common mushrooms are grown indoors in climate-controlled growing rooms. The process begins with preparing a composted substrate — typically a mix of wheat straw, horse manure, gypsum, and other organic materials — which is pasteurised to eliminate competing organisms. The compost is then inoculated with mushroom spawn (grain colonised by Agaricus bisporus mycelium) and spread into trays or shelves.
After the mycelium has colonised the compost (a process taking two to three weeks), a layer of peat-based casing soil is applied to the surface. Environmental conditions — temperature, humidity, CO₂ levels, and air flow — are carefully managed to trigger fruiting. Mushrooms are harvested by hand in several successive flushes over two to four weeks. After harvesting, the spent compost is removed and the rooms are cleaned before the next cycle.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for mushrooms, not measured for this item yet. Sources & methods →
What comes from this
Your household's take
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