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cremini

American  
[kruh-mee-nee] / krəˈmi ni /
Or crimini

noun

creminis plural
  1. a cultivated, meaty, tan or brown mushroom, Agaricus bisporus.


Other Word Forms

Noun Inflected Forms

Etymology

Origin of cremini

First recorded in 1985–90; from Italian, plural of cremino, diminutive of crema “cream,” from Middle French cresme, chresme “oil, chrism”

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

See Examples For:

But white button, brown cremini and giant portobellos are all the same variety.

From Los Angeles Times Nov. 10, 2022

Bar Cotto offers a choice of nine wood-fired pizzas ranging from a roasted cremini with truffle oil to the prosciutto di Parma pizza with arugula.

From Seattle Times Aug. 4, 2022

It’s topped with a mix of shiitake and cremini mushrooms, little mountains of house-made ricotta and — the part that made me think, “Oh, I definitely have to try this” — miso butter.

From Seattle Times May 12, 2022

Or, substitute your preferred ingredient in place the beans, such as parboiled baby potatoes and halved cremini mushrooms, or proteins, such as diced paneer or shredded rotisserie chicken.

From Washington Post Jan. 4, 2022

Invention as in, it's just an overgrown cremino, which is the singular of cremini, which are also known as baby bellas, just to keep you on your toes.

From Salon Jul. 5, 2021

This Big Little Recipe employs shiitake mushrooms, creminis, and heavy cream to achieve a silky, lush texture.

From Salon Dec. 3, 2022

But even denser creminis and white mushrooms can work.

From Seattle Times Oct. 23, 2022

By the time I'd all but licked my own plate of yolk slicked shiitakes and creminis clean, I felt more comforted and civilized than I had been in at least two Flemish regions.

From Salon Oct. 6, 2022

I like roasted creminis for their meaty, earthy savor.

From Washington Post Dec. 7, 2018

To make his Angus Burgers, Motley first makes duxelles, the classic French mixture of mushrooms, aromatics and seasonings; he uses a blend of creminis and portobellos, plus morels when they are in season.

From Washington Post

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