Fresh mushrooms

Fresh mushrooms are highly popular edible fungi in cooking due to their mild flavor and meaty texture. They belong to the species Agaricus bisporus and are characterized by their white or slightly beige cap and firm stem. They are used in a wide variety of recipes, from salads to stews and sautés.

The origin of the fresh mushroom dates back to Europe and North America, although today they are cultivated worldwide due to their easy production and culinary versatility.

Regarding their properties, fresh mushrooms are low in calories and fat, rich in dietary fiber, B-complex vitamins (such as niacin and riboflavin), and minerals like selenium and potassium. Furthermore, they contain antioxidants and bioactive compounds that may support the immune system.

In different Hispanic American countries, the fresh mushroom is also known as seta, hongos, or simply fresh mushrooms. In some places, more specific terms are used depending on the variety, but "champiñón" is widely recognized and used in recipes.