Large fresh mushrooms

Large fresh mushrooms are a versatile and highly valued ingredient in cooking due to their meaty texture and deep umami flavor. These are sizable mushrooms, which may include varieties such as large common mushrooms, portobello, or shiitake in broad, fresh presentations.

Origin: Edible mushrooms grow naturally in humid and shaded environments, but most fresh mushrooms used in cooking come from controlled cultivations, especially in countries like the United States, Mexico, Spain, and various Latin American countries.

Properties: Large fresh mushrooms are low in calories, contain antioxidants, B-complex vitamins (such as riboflavin, niacin, and pantothenic acid), and essential minerals like selenium and potassium. Additionally, they are a good source of dietary fiber and plant-based proteins. Their ability to absorb flavors makes them ideal for a wide variety of dishes, from stews and soups to stir-fries and stuffed preparations.

Synonyms in Hispanic America: Depending on the region, these mushrooms may be known as setas grandes, champiñones grandes, portobellos (when referring to that specific variety), or simply hongos grandes. In some areas, they are also called sombreretes or cogollos de setas when referring to their considerable size among edible mushrooms.