Mushrooms

Mushrooms is a broad term that refers to a group of organisms that includes various edible species widely used in cooking. Edible mushrooms, such as button mushrooms, portobello, shiitake, and oyster mushrooms, are characterized by their meaty texture and umami flavor, which adds depth and richness to numerous dishes.

The use of mushrooms in gastronomy has ancient origins and is present in different cultures around the world, especially in Asian, European, and Latin American cuisines. They are cultivated or foraged in forests and damp areas, depending on the variety.

Properties: Mushrooms are low in calories, rich in fiber, and contain plant-based proteins, B-complex vitamins (such as riboflavin, niacin, and pantothenic acid), and essential minerals like selenium, potassium, and copper. Additionally, they possess antioxidant compounds and may contribute to strengthening the immune system.

In different Spanish-speaking countries, mushrooms may have alternative names or synonyms such as setas, champiñones (particularly for the Agaricus bisporus species), or simply fungos. However, the term "mushrooms" is widely understood and used in the culinary field to refer to these versatile ingredients, which are essential in recipes ranging from soups and stews to salads and main dishes.