Mushroom broth

Mushroom broth is a type of broth made from fresh mushrooms, water, and occasionally other aromatic ingredients such as onion, garlic, herbs, and spices. This broth is widely used in cooking to add a deep, earthy flavor to soups, stews, risottos, sauces, and other dishes.

Origin: Mushroom broth has roots in various cuisines, especially European and Asian, where the use of mushrooms in cooking is very common. The broth has become popular for its versatility and for being a vegetarian alternative to beef or chicken broth.

Properties: Mushroom broth is low in calories and fat, but rich in flavor and nutrients from the mushrooms, such as antioxidants, B-complex vitamins, and minerals like selenium and potassium. Furthermore, it is an excellent option for vegetarians and vegans as a liquid base in various recipes.

Synonyms in Spanish from Latin America: depending on the country, it may also be known as caldo de hongos, caldo de setas, or simply fondo de champiñones. In some regions, the term caldo de hongo is used to refer to the same ingredient.