Mushrooms

Mushrooms are a type of edible fungus very popular in cuisines around the world. Their scientific name is Agaricus bisporus, and they are characterized by a rounded cap and a color that can vary from white to light brown. They are highly valued for their mild flavor and firm texture, which makes them ideal for a wide variety of culinary preparations, from salads and stews to sautés and sauces.

The mushroom is native to temperate regions of Europe and North America, although it is now intensively cultivated practically all over the world due to its high demand and ease of production. In gastronomy, they are used fresh, dried, or canned.

Regarding their properties, mushrooms are low in calories, rich in fiber, B-complex vitamins (such as riboflavin and niacin), minerals like selenium, potassium, and phosphorus, in addition to containing antioxidants and compounds that may strengthen the immune system.

In the Hispanic American culinary context, the mushroom is also known by other synonyms depending on the country, such as: hongos (Argentina, Uruguay), setas (although in Spain this term is often used for fungi in general), and in some regions they may refer specifically to different varieties of edible fungi. However, "champiñón" is the most universal and recognized term for this ingredient in recipes and menus.