White Silver Dollar mushrooms are medium to large in size with caps averaging 4-8 centimeters in diameter and are connected to thick, truncated stems. The smooth, rounded cap protrudes over the stem with curved edges and is thick, spongy, and white to ivory in color gradually developing a brown blush with age. Underneath the unopened caps, there are many small, light brown gills that produce brown spores that are hidden with a white veil and the white stem is thick, smooth, and edible. White Silver Dollar mushrooms are very mild with a crisp texture, and when cooked, they develop an earthy flavor with a tender, chewy texture.
White Silver Dollar mushrooms are best suited for stuffing, grilling, saut?ing, or roasting whole. They can be grilled on skewers or stuffed with meats, cheeses, or vegetables and baked. They can also be added to tomato-based sauces, gravies, stir-fries, soups, stews, baked into tarts, saut?ed with wine and fresh herbs, sliced as a topping on pizza, cooked with artichokes, chopped into ceviche, or baked into mushroom bread. White Silver Dollar mushrooms pair well with spinach, gorgonzola, mozzarella, parmesan, pecorino romano cheese, tomatoes, carrots, celery, potatoes, garlic, shallots, onion, ginger, fennel, sage, parsley, basil, meats such as beef, pork, or poultry, eggs, seafood, balsamic vinegar, white and red wine, rice, pasta, and orzo. They will keep up to a week when stored loosely in a paper bag or stored in a bowl covered with moist paper towels to prolong freshness in the refrigerator.