Umami-rich fungi available in hundreds of varieties; meaty texture and earthy depth.
Where it comes from
Mushrooms have been foraged and cultivated for centuries across cultures, valued not only for their culinary uses but also for their medicinal properties in traditional practices.
In the kitchen
Mushrooms can be sautéed, roasted, or used as a meat substitute, adding depth and flavor to soups, risottos, and stir-fries.
Nutrition (per 100g)
22kcalCal
3.1gProtein
0.3gFat
3.3gCarbs
1.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Portobello
Sear portobello on high heat until edges crisp. Its meaty bite and deep flavor bring an umami punch to your dish.
Thyme
Sauté mushrooms with thyme on medium heat. The earthy notes of thyme lift the umami depth of mushrooms. Add thyme early to infuse flavor.
Garlic
Start with garlic in hot oil, then add mushrooms. Garlic's sharpness mellows, enhancing the savory richness of mushrooms.
