Portobellos in the Abstract
Macro photos of portobello mushroom fins.
The common mushroom has a complicated taxonomic history. It was first described by English botanist Mordecai Cubitt Cooke in his 1871 Handbook of British Fungi, as a variety (var. hortensis) of Agaricus campestris. Danish mycologist Jakob Emanuel Lange later reviewed a cultivar specimen, and dubbed it Psalliota hortensis var. bispora in 1926.[6] In 1938, it was promoted to species status and renamed Psalliota bispora. Emil Imbach imparted the current scientific name of the species, Agaricus bisporus, after the genus Psalliota was renamed to Agaricus in 1946.[3] The specific epithet bispora distinguishes the two-spored basidia from four-spored varieties.
Among English speakers, A. bisporus is known by many names. A young specimen with a closed cap and either pale white or light brown flesh is known as a button mushroom or white mushroom. In strains with darker flesh, the immature mushroom is variously marketed as a cremini mushroom, baby portobello, baby bella, mini bella, portabellini, Roman mushroom, Italian mushroom, or brown mushroom. At this stage of maturation, the cap also may begin to open slightly. In maturity, the mushroom is called a portobello. The French name is champignon de Paris ("Paris mushroom").
The spellings "portobello", "portabella", and "portabello" are all used, but the first of these spellings is the most common.
