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Mushrooms or fungi have great importance in cooking for their intense aroma and valued flavor.

They enhance dishes thanks to umami, that is, the fifth taste. This taste is due to glutamic acid, induces more salivation and provides a meaty flavor that lasts longer than other flavors such as sweet, sour, bitter, or salty.

Portobello mushrooms in addition to their peculiar flavor, have numerous health benefits, they have the ability to purify and detoxify the body, delay aging, are high in quality protein, low in fat and rich in fiber. They are key against heart diseases, provide vitamins such as vitamin A, B vitamins, vitamin C, vitamin D and minerals such as Iron, Phosphorus, Iodine, Magnesium, Selenium, Potassium and Zinc.

Mushrooms are very versatile in cooking and are used in thousands of recipes such as pasta, rice, pizzas, creams, sauces, as a filling in cannelloni or croquettes, soups, side dishes or simply sautéed.

Cleaning

It is very important to clean mushrooms before consuming them but doing so with water makes them lose much of their flavor. The best way to clean mushrooms, mushrooms and all kinds of fungi is by removing all the dirt with a small knife, a cloth and/or a small brush.