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From the same family as the white mushroom or Paris mushroom, but with a deep brown cap.

The Portobello mushroom is characterized by its delicate flavor and its exoticism. Although it enjoys the same antioxidant properties as the Paris mushroom and the same fame among chefs, this mushroom still does not have as many followers as the white mushroom.

The Portobello mushroom is nowadays cultivated in dedicated caves, just like the regular mushroom and almost any type of mushroom.

There are countless ways to cook them, just like the white mushroom - raw, steamed, baked, stuffed, sautéed as a side dish, stewed with any type of meat, etc.

It can also be found dehydrated in the market, either on its own or mixed with different varieties of mushrooms or other types of fungi.

This is another option to consider when consuming this type of mushroom, as being dehydrated means it doesn't matter how long we have it at home because it won't spoil, and any time is a good time to prepare a wonderful Mushroom Risotto.