WHITE MUSHROOM
WHITE MUSHROOM
Introduction
Origin
Properties
Consumption
Conservation
Introduction
The mushroom, or Agaricus bisporus, belongs to the Agaricaceae family. White, light cream, dark cream, light brown or dark brown, it has a semi-round or rounded cap depending on the variety, thick in size, although the size is influenced by the growing conditions. The skin is smooth, with slight scales in conditions of low environmental humidity. The foot, or stipe, is white, straight and cylindrical. On its lower part it is attached to the mycelium or filaments of the fungus that grow in the substrate.
Origin
Mushrooms have been cultivated for thousands of years on all continents.
Properties
This fungus offers protein, fiber, calcium, iron, potassium, and vitamin C, among other nutritional elements.
Consumption
Mushrooms offer a crunchy and meaty texture at the same time, which makes them irreplaceable. The delicate neutrality of their flavor means that they combine with almost everything: garlic, parsley, olive oil, butter or ham do not bother them. Cooked in stews or as an accompaniment to meat dishes, they are exquisite, and add a characteristic flavor to pasta dishes and pizzas. Raw, fresh, in salads, they are crispy and very original.
Conservation
It is recommended to eat the mushrooms quickly after buying them, given their fragility.
Availability period
National International
JanFebMarAprMayJunJulAugSepOctNovDec
Varieties
Availability period
National International
JanFebMarAprMayJun
JulAugSepOctNovDec
Nutritional and energetic values for 100 gr.
Nutritional and energetic values for 100 gr.