Natural mushrooms

Category Mushrooms
Seasonal period: May, September, October, November

The champignon is without a doubt the most popular mushroom in our diets. It hasn’t always been well treated in our kitchens, only used as a side dish or an appetizer, but nowadays they are getting the recognition they deserve and getting their way into many dishes as quality products.

With a 90% water content, rich in proteins and nitrogen compounds (half of the content), champignons are basidiomycete that contain minerals such as phosphor or iron and highly nutritious trace elements.

Nutritional information (0.1 kg)
Energy
12.0
kcal
Carbohydrates
0.5
g
Proteins
1.8
g
Lipids
0.3
g
Sugars 0.0 g
Salt (Sodium) 0.0 mg
Folic acid 23.0 ug
Vitamin C 4.0 g
Vitamin A 0.0 ug
Zinc 0.46 mg
Iron 1.0 mg
Calcium 10.0 mg
Cholesterol 0.0 mg
Polyunsaturated fatty acids 0.17 g
Monounsaturated fatty acids 0.0 g
Saturates 0.07 g
Fiber 1.9 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Recipes
Albacore fricassee
50 min

Albacore fricassee

  • Temperature: Hot
  • Cuisine type: French cuisine
  • Type of dish: Fish
Orburuak italiar erara galdarraztatutako arrautzarekin eta pernila kurruskariarekin
60 min

Orburuak italiar erara galdarraztatutako arrautzarekin eta pernila kurruskariarekin

  • Plater mota: Berdurak eta barazkiak, Arrautzak
  • Tenperatura: Beroa
Aubergine gratin stuffed with vegetables
75 min

Aubergine gratin stuffed with vegetables

  • Temperature: Hot
  • Type of dish: Vegetables
Berenjenas rellenas de verduras y flores de coliflor
75 min

Berenjenas rellenas de verduras y flores de coliflor

  • Tipo de plato: Plato único, Verduras y hortalizas
  • Temperatura de consumo: Caliente
Itxaurrak eta potxa-entsalada
30 min

Itxaurrak eta potxa-entsalada

  • Plater mota: Lekaleak, Entsaladak, Plater bakarra
  • Tenperatura: Giro-tenperatura
  • Sukaldaritza mota: Sukaldaritza beganoa
Beef bourguignon with mixed vegetable sticks
3 h

Beef bourguignon with mixed vegetable sticks

  • Temperature: Hot
  • Cuisine type: French cuisine
  • Type of dish: Meats
Beef stew seasoned with thyme and vegetables
3 h

Beef stew seasoned with thyme and vegetables

  • Temperature: Hot
  • Type of dish: Meats, Main course
Pollo braseado a la jardinera
3 h

Pollo braseado a la jardinera

  • Tipo de plato: Aves
  • Temperatura de consumo: Caliente
Veal flank in its own juice
3 h

Veal flank in its own juice

  • Temperature: Hot
  • Type of dish: Meats
Carbonara
40 min

Carbonara

  • Tipo de plato: Pastas
  • Temperatura de consumo: Caliente
  • Tipo de cocina: Cocina italiana
Carbonara sauce
100 min

Carbonara sauce

  • Temperature: Hot
  • Additional culinary preparation: Sauces
  • Conservation technique: Pasteurization
Oilaskoa marengo erara
70 min

Oilaskoa marengo erara

  • Plater mota: Hegaztiak, Pastak
  • Tenperatura: Beroa
Oilasko-almondrongiloak barrengorriekin
3 h 30 min

Oilasko-almondrongiloak barrengorriekin

  • Plater mota: Okelak, Berdurak eta barazkiak
  • Tenperatura: Beroa
  • Kontserbatzeko teknika: Pasteurizazio
Jamoncitos de pollo al txakoli
120 min

Jamoncitos de pollo al txakoli

  • Tipo de plato: Aves
  • Temperatura de consumo: Caliente
Jamoncitos de pollo al txakoli
120 min

Jamoncitos de pollo al txakoli

  • Tipo de plato: Aves
  • Temperatura de consumo: Caliente
  • Técnica de conservación: Pasteurización
Arroza curry eta barazkiekin
60 min

Arroza curry eta barazkiekin

  • Sukaldaritza mota: Sukaldaritza beganoa
Duxelle
50 min

Duxelle

  • Type of dish: Vegetables
  • Temperature: Hot
  • Cuisine type: French cuisine, Vegan cuisine
Eggplant cannelloni stuffed with mushrooms
60 min

Eggplant cannelloni stuffed with mushrooms

  • Type of dish: Vegetables
  • Temperature: Hot
Fetucciniak barazkiekin
60 min

Fetucciniak barazkiekin

  • Plater mota: Pastak
  • Tenperatura: Beroa
  • Sukaldaritza mota: Sukaldaritza italiarra
Filled quail with Perigord sauce
120 min

Filled quail with Perigord sauce

  • Type of dish: Birds
  • Temperature: Hot
  • Cuisine type: French cuisine
Four seasons pizza
45 min

Four seasons pizza

  • Type of dish: Pizzas, patty
  • Temperature: Hot, Warm
  • Cuisine type: Italian cuisine
Fricandeau
75 min

Fricandeau

  • Temperature: Hot
  • Type of dish: Meats
Funghi pizza
45 min

Funghi pizza

  • Temperature: Hot
  • Type of dish: Meats, Vegetables, Main course, Pizzas, patty
  • Conservation technique: Refrigeration
Gallo a la plancha con patata panadera y salteado de verduras naturales
60 min

Gallo a la plancha con patata panadera y salteado de verduras naturales

  • Temperatura de consumo: Caliente
  • Tipo de plato: Pescado, Verduras y hortalizas, Plato único
Abadira plantxan, pasta eta barazki-wokarekin
50 min

Abadira plantxan, pasta eta barazki-wokarekin

  • Plater mota: Berdurak eta barazkiak, Arraina, Plater bakarra
  • Tenperatura: Beroa
Grilled hake with pasta and vegetable wok
50 min

Grilled hake with pasta and vegetable wok

  • Temperature: Hot
  • Type of dish: Fish, Pasta, Vegetables, Main course
Grilled red scorpionfish with sliced roast potatoes and sautéed organic vegetables
45 min

Grilled red scorpionfish with sliced roast potatoes and sautéed organic vegetables

  • Type of dish: Fish, Harvard plate, Vegetables
  • Temperature: Hot
Grilled rib eye with artichokes, mushrooms, peppers, baked potato and sweet potato
60 min

Grilled rib eye with artichokes, mushrooms, peppers, baked potato and sweet potato

  • Temperature: Hot
  • Type of dish: Meats, Vegetables, Main course
Hake in white wine sauce
45 min

Hake in white wine sauce

  • Temperature: Hot
  • Type of dish: Fish
Ham and champignons quiche
60 min

Ham and champignons quiche

  • Temperature: Hot
  • Type of dish: Meats, Vegetables