Microwaving is probably the most efficient way to reduce agaritine levels in fresh mushrooms. There is a toxin in plain white button mushrooms called agaritine, which may be carcinogenic. And plain white button mushrooms grow up to be cremini mushrooms (the brown mushrooms), and cremini mushrooms grow up to be portobello mushrooms—they’re all the exact same mushroom. It’s like how green bell peppers are just unripe red bell peppers. But you can reduce the amount of agaritine in these shrooms through cooking.  Frying, microwaving, boiling, or even just freezing and thawing lowers the levels. It is therefore recommended to cook mushrooms before consumption, something I noted in a video that’s now more than a decade old….