Raw mushrooms

Raw mushrooms are the fresh fruiting bodies of the Agaricus bisporus fungus, widely used in cooking for their mild flavor, firm texture, and versatility in a great variety of dishes. Their color ranges from white to light brown tones, and their size can vary depending on the variety and cultivation.

The origin of mushrooms dates back to temperate regions of Europe and North America, although today their cultivation is global. They are one of the most popular and accessible edible mushrooms in markets and supermarkets all over the world.

Regarding their properties, raw mushrooms are low in calories, rich in water, and contain dietary fiber, B-complex vitamins (such as riboflavin and niacin), minerals like selenium, potassium, and copper, as well as antioxidants that contribute to cellular health. Their consumption aids digestion and can be beneficial for the immune system.

In the culinary sphere in Latin America, raw mushrooms are also commonly known as raw hongos or simply hongos, although "champiñón" is the most widely used term in countries like Mexico, Colombia, and Argentina. In some places, they may be called setas, although this word encompasses a broader variety of edible fungi.

These ingredients are ideal for preparing salads, sautés, soups, and stews, and when consumed raw, they allow one to fully enjoy their delicate flavor and texture.