Field mushroom

Field mushroom is a type of edible fungus highly valued in cooking for its mild flavor and delicate texture. It is characterized by a rounded cap that is white to cream in color, with fine gills on the underside. It is a versatile ingredient used in a wide variety of dishes, from soups and stews to sautés and salads.

This mushroom is native to wooded areas and meadows, where it grows wild in grasslands and open fields, especially in temperate climates. The harvesting of field mushrooms typically occurs in autumn, when the humidity and temperature conditions are ideal for their proliferation.

Regarding its properties, the field mushroom is low in calories and rich in water, dietary fiber, proteins, and minerals such as potassium, phosphorus, and iron. It also contains B vitamins, which contribute to the proper functioning of the nervous system, and antioxidants that help protect cells from oxidative damage.

Within the Spanish of Hispanic America, the field mushroom is also known by other synonyms such as wild mushrooms, wild fungi, or simply mushrooms, depending on the region. It is important not to confuse it with other types of fungi or mushrooms that may have different flavors and culinary uses.