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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:

My supermarket fairly regularly discounts a “gourmet blend” of cremini, shiitake and oyster mushrooms, and I love it.

From Salon ● Sep. 14, 2026

Whether you're using cremini, oyster, portobello, white button or practically any other variety, these techniques are all applicable.

From Salon ● Feb. 1, 2023

You can also replace the beef with a housemade vegetarian patty, which is built with cremini mushrooms, beets, quinoa, lentils, parsnips and more.

From Washington Post ● Nov. 28, 2022

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

From Los Angeles Times ● Nov. 10, 2022

The bread dresses like a Roman pizza, with a bed of tomato-Calabrian-chili jam and topped with red onions, cremini mushroom and the acidic pop of cherry tomatoes.

From Seattle Times ● Mar. 3, 2022

The mushrooms were baby bellas, or creminis, though any variety will work.

From Salon ● Dec. 9, 2024

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

Slices are limited to four options, my favorite of which is the mushroom, a dark relief-map of a pizza topped with roasted creminis and portobellos and complemented by a sauce at once sweet and tart.

From Washington Post ● Apr. 29, 2019

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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