Fresh mushrooms
Seasonal period:
October, November
All carpophores fungi are included in the Boletus genus and they are popularly known as “mushrooms”.
They can be recognised by the sponge-like pat under their cap, made of many small tubes which can be separated individually and removed easily from the flesh. They have very small white, yellow or red pores, a non -blackening flesh when being cut although it can turn blue or green, and with thick stipes and yellow or greenish spores.
They can be bought whole or sliced, fresh and canned or frozen.
Nutritional information (0.1 kg)
Energy
31.0
kcal
Carbohydrates
4.0
g
Proteins
1.8
g
Lipids
0.3
g
Fiber
2.5
g
Saturates
0.07
g
Monounsaturated fatty acids
0.0
g
Polyunsaturated fatty acids
0.17
g
Cholesterol
0.0
mg
Calcium
9.0
mg
Iron
1.0
mg
Zinc
0.1
mg
Vitamin A
0.0
ug
Vitamin C
4.0
g
Folic acid
23.0
ug
Salt (Sodium)
0.0
mg
Sugars
0.0
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Juices, milkshakes and beverages
- Beers
- Pastries
- Coffee, chocolate and infusion
- Cocktails
- Sándwich
- Pizzas, patty
- Dessert
- Ice creams and sorbets
- Finger foods
- Breakfasts and brunch
- Shellfish
- Salads
- Birds
- Bread and pastries
- Legumes
- Soups and creams
- Meats
- Burguers
- Pasta
- Main course
- Fish
- Rices
- Vegetables
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed