Fresh mushrooms

Fresh mushrooms are highly popular edible fungi in cooking due to their mild flavor and firm texture. They are a variety of cultivated mushroom, scientifically known as Agaricus bisporus, which are harvested before the cap fully opens, maintaining their firmness and freshness.

Native to Europe and North America, fresh mushrooms are now cultivated in many regions worldwide, easily adapting to diverse climates. They are a staple ingredient in numerous recipes, from salads and stews to stir-fries and pizzas.

Regarding their properties, fresh mushrooms are low in calories, rich in water, fiber, and plant-based proteins. They contain B vitamins, such as riboflavin and niacin, as well as essential minerals like selenium, potassium, and copper. They also provide antioxidants that contribute to immune system health.

In the culinary world and depending on the region, they are known by different synonyms in Spanish in Latin America, among the most common being: hongos (Mexico, Argentina), setas blancas (some areas of Chile and Argentina), or simply champiñones. These terms are often used interchangeably in recipes to refer to this same fresh and versatile ingredient.