Dried mushroom

Dried mushroom is the dehydrated version of the common mushroom, a highly valued edible fungus in cooking for its mild flavor and versatile texture. These mushrooms have been carefully dried to preserve their flavor and nutrients, making them a practical and long-lasting ingredient for various recipes.

The mushroom is native to Europe and North America, although its cultivation has spread globally. The practice of drying mushrooms was traditionally used to preserve the food and facilitate its transport and storage.

Regarding its properties, dried mushroom is an excellent source of fiber, plant-based proteins, B-complex vitamins (particularly niacin and riboflavin), and minerals such as potassium, phosphorus, and selenium. Furthermore, it is low in calories and fat, making it ideal for healthy diets. Its concentrated flavor provides a deep umami to broths, stews, sauces, and sautés.

In different regions of Latin America, dried mushroom may also be known as hongo seco or simply champiñón deshidratado. These terms are common in both traditional and modern recipes that take advantage of the intense flavor and characteristic texture of dried mushrooms.