White mushrooms, scientifically known as Agaricus bisporus, are among the most commonly consumed mushrooms globally, recognized for their versatile culinary applications. These mushrooms are characterized by their creamy-white to light brown caps that start as convex and flatten with maturity, revealing the brown gills underneath. The stems are firm and white, often slightly thicker at the base. In terms of flavor, white mushrooms offer a mild, earthy taste that intensifies when cooked. Their texture is prized for being tender and meaty, making them adaptable to a wide range of dishes.