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EXTRA MUSHROOM

€3.72
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Extra Mushroom: Characteristics and Uses

The extra mushroom is an edible fungus of the species Agaricus bisporus, extensively cultivated for use in cooking. It is the most consumed mushroom in the world and can be found in different colors, such as white, brown, or gray. The mushroom has a rounded and slightly flattened cap, with gills underneath that change from pink to dark brown. The stem is cylindrical and has a single ring. The mushroom is used to prepare dishes with meat, fish, vegetables, soups, sauces, and salads. It can also be consumed raw, pickled, or stuffed.

Key Points:

  • Extra Mushroom
  • Species: Agaricus bisporus
  • Widely cultivated
  • Versatile in cooking
  • Consumed worldwide
  • Available in various colors
  • Uses in different types of dishes
  • Consumption: raw, pickled, or stuffed
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Mushroom: History, Agriculture, Health, and Gastronomy

The mushroom is a popular edible fungus in kitchens worldwide. Its scientific name is Agaricus bisporus, and it is believed to originate from Europe and Asia. Although there are several mushroom varieties, the most common ones are the white mushroom and the brown mushroom. Mushrooms are rich in nutrients, low in calories, and an excellent source of protein and fiber. They also possess medicinal properties and have been used in traditional medicine for centuries. In this report, we will explore the history, agriculture, botany, health, gastronomy, and cooking of mushrooms and their varieties.

History:

Mushrooms have been used as food and medicine for thousands of years. Ancient Greeks and Romans regarded them as delicacies and used them to treat illnesses. During the Middle Ages, mushrooms became a luxury food reserved for the wealthy. In the 17th century, mushroom cultivation began in France and has since spread worldwide. Currently, China is the largest mushroom producer globally, followed by the United States, Poland, and the Netherlands.

Agriculture and Botany:

Mushrooms are fungi that thrive in moist and dark conditions. They are cultivated in compost beds and require suitable temperature and humidity for growth. There are several mushroom varieties, but the most common ones are the white mushroom and the brown mushroom. The white mushroom is the most prevalent and is harvested before the dark cap develops on top. The brown mushroom is harvested after the dark cap has developed. Additionally, there are wild mushroom varieties, such as portobello and shiitake, used in gourmet cooking.

Health:

Mushrooms are nutrient-rich and low in calories. They are an excellent source of protein and fiber, as well as vitamins and minerals. Mushrooms also possess medicinal properties and have been used in traditional medicine for centuries to treat a variety of illnesses. Mushrooms contain bioactive compounds like beta-glucans and ergothioneine, which have antioxidant and anti-inflammatory properties. These compounds have been linked to a reduced risk of cardiovascular diseases, diabetes, and certain types of cancer.

Gastronomy and Cooking:

Mushrooms are highly versatile ingredients in cooking and are used in a wide variety of dishes. They can be consumed raw in salads or cooked in soups, stews, sauces, and sautéed dishes. Mushrooms are also utilized in vegetarian and vegan cooking as meat substitutes in burgers and other dishes.

Baked Mushrooms with Cheese and Ham Recipe

Ingredients:

  • 12 large mushrooms
  • 100 g grated cheese
  • 100 g diced cooked ham
  • 2 tablespoons breadcrumbs
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped parsley for garnish

Preparation:

  1. Preheat the oven to 180ºC and grease an oven-safe dish.
  2. Clean the mushrooms and remove their stems. Reserve the caps and chop the stems.
  3. In a bowl, mix the grated cheese, cooked ham, breadcrumbs, olive oil, salt, and pepper.
  4. Fill the mushroom caps with the mixture and place them in the dish.
  5. Bake for about 15 minutes or until the mushrooms are tender and the cheese is melted.
  6. Sprinkle with chopped parsley and serve hot or warm.
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