On Cooking SE and Wikipedia we wonder if someone can claify:
Are white vs brown immature fruiting bodies of Agaricus bisporus different stages of development like many kinds of fruit change color as they ripen? Or are they different cultivars or are they due to different environmental conditions when forming?
Bonus: what isnthe brown pigmentation? Is the difference in taste due to that or meerly correlated with it but due to some other difference?
