Origin: Soria. Mushrooms are a fungus with a kind of hat that is usually white in color. They can be consumed either canned or fresh, and cooked. They can be cultivated, but also grow in the wild. Properties and benefits: They are a food that is very rich in water, fiber, and carbohydrates, which increases our feeling of fullness. They are rich in potassium and sodium, which strengthen our heart and bones. Mushrooms contain selenium and vitamin D, making them a source of antioxidants. They delay the development of diabetes and are good to include in the diet of those who suffer from it. They are very low in calories and promote our digestive system. They also help with the proper functioning of the nervous system. They help regulate cholesterol. Since mushrooms have very little fat, they are very good for people with obesity or overweight. Nutritional value per 100g: Calories: 22 Kcal Carbohydrates: 3.3 g Simple Sugars: 2 g Fiber: 1 g Sodium: 5 mg Storage and tips: Remove the dirt from them, but never wash them. Store them in a paper bag and add a few sprigs of parsley to prevent them from oxidizing. A trick to wash them well before cooking is to cover them with water in a container and sprinkle a little flour on them, shake well, and finally rinse them thoroughly with cold water and they will be ready to cook. Recipe and uses in the kitchen: There are multiple ways to cook them. They are very versatile. You can grill them stuffed, eat them raw in salads, sauté them with garlic, use them as a side dish for both meat and fish, but you can also make pâté. For this, sauté an onion and a garlic clove for approximately two minutes. Add sliced mushrooms and cook over medium heat until they turn golden. Toast some walnuts in the oven, about 80g for 2 minutes at 180 degrees. The next step is to blend all the ingredients from the pan with a spoonful of brewer's yeast, salt, and pepper. Finally, add the toasted walnuts and blend until it has a smooth cream consistency.