The most commonly eaten mushroom, these fungi are eaten at different levels of maturity to give different textures. White mushrooms are often added to hearty or creamy dishes such as pastas and risottos.

These mushrooms are a great source of minerals including riboflavin and copper, while also providing other compounds unique to fungi including high levels of antioxidants. These compounds together have positive health benefits including resilience against cancer proliferation and improved immune system function.