Brown mushrooms

Brown mushrooms, also known as cremini, are a variety of common mushrooms in global cuisine. They differ from the traditional white mushroom due to their brown color and a slightly more intense and earthy flavor, making them ideal for adding depth to a wide variety of recipes.

This type of mushroom originally comes from Europe and North America, where they are widely cultivated. They are an excellent source of B vitamins (such as B2 and B3), minerals like potassium and selenium, and contain natural antioxidants that contribute to cellular health. Furthermore, they are low in calories and rich in fiber, making them a healthy option for any diet.

In different regions of Latin America, brown mushrooms may have different names, although they are generally known simply as cremini mushrooms or cremini fungi. In some countries, they are also called brown fungi or brown mushrooms, terms that vary by region but refer to this same variety.

Due to their flavor and texture, brown mushrooms are perfect for sautés, stews, soups, and as a topping for pizzas or pastas, providing a special and more robust touch than the white mushroom.