Fresh white mushroom

Fresh white mushroom is a type of edible fungus very popular in cooking for its mild flavor and firm texture. It is characterized by its uniform white color, rounded cap, and compact stem, making it ideal for a wide variety of recipes, from salads and sautés to stews and sauces.

Native to Europe and North America, the white mushroom is widely cultivated throughout the world due to its ease of cultivation and versatility in gastronomy. Its scientific name is Agaricus bisporus, and it is the most commonly marketed and consumed mushroom in many countries.

In terms of its properties, it is low in calories and a good source of fiber, B vitamins (such as riboflavin and niacin), minerals like potassium and selenium, and contains antioxidants that contribute to a healthy diet. Furthermore, as a plant-based food, it provides good quality protein for vegetarian diets.

Depending on the region, in different Latin American countries, the fresh white mushroom may also be known as:
hongos blancos, setas blancas, or simply hongos. However, champiñón is the most common term used in recipes and markets.