Natural mushrooms

Category Mushrooms
Seasonal period: January, February, March, April, May, June, September, October, November, December

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
Vegetable fideua
45 min

Vegetable fideua

  • Cuisine type: Vegan cuisine
Albacore fricassee
50 min

Albacore fricassee

  • Temperature: Hot
  • Cuisine type: French cuisine
  • Type of dish: Fish
Artichokes Italian style with a poached egg
60 min

Artichokes Italian style with a poached egg

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

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

Itxaurrak eta potxa-entsalada

  • Plater mota: Lekaleak, Entsaladak, Plater bakarra
  • Tenperatura: Giro-tenperatura
  • Sukaldaritza mota: Sukaldaritza beganoa
Estofado de buey bourguignon
3 h

Estofado de buey bourguignon

  • Tipo de plato: Carnes
  • Temperatura de consumo: Caliente
  • Tipo de cocina: Cocina francesa
Estofado de buey al tomillo
3 h

Estofado de buey al tomillo

  • Tipo de plato: Carnes, Plato único
  • Temperatura de consumo: Caliente
Oilasko txingarreztatua jardinera erara
3 h

Oilasko txingarreztatua jardinera erara

  • Plater mota: Hegaztiak
  • Tenperatura: Beroa
Falda de ternera en su jugo
3 h

Falda de ternera en su jugo

  • Tipo de plato: Carnes
  • Temperatura de consumo: Caliente
Carbonara
40 min

Carbonara

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

Carbonara saltsa

  • Tenperatura: Beroa
  • Osagarriak: Saltsak
  • Kontserbatzeko teknika: Pasteurizazio
Oilasko eta barazki fideua
45 min

Oilasko eta barazki fideua
Pollo marengo
70 min

Pollo marengo

  • Tipo de plato: Pastas, Aves
  • Temperatura de consumo: Caliente
Chicken meatballs with mushrooms
3 h 30 min

Chicken meatballs with mushrooms

  • Type of dish: Meats, Vegetables
  • Temperature: Hot
  • Conservation technique: Pasteurization
Jamoncitos de pollo al txakoli
120 min

Jamoncitos de pollo al txakoli

  • Temperatura de consumo: Caliente
  • Tipo de plato: Aves
Chicken stew seasoned with Txakolí wine
120 min

Chicken stew seasoned with Txakolí wine

  • Type of dish: Birds
  • Temperature: Hot
  • Conservation technique: Pasteurization
Arroza curry eta barazkiekin
60 min

Arroza curry eta barazkiekin

  • Sukaldaritza mota: Sukaldaritza beganoa
Duxelle
50 min

Duxelle

  • Tipo de plato: Verduras y hortalizas
  • Temperatura de consumo: Caliente
  • Tipo de cocina: Cocina vegana, Cocina francesa
Perretxikoz betetako alberjinen kaneloiak
60 min

Perretxikoz betetako alberjinen kaneloiak

  • Plater mota: Berdurak eta barazkiak
  • Tenperatura: Beroa
Fetucciniak barazkiekin
60 min

Fetucciniak barazkiekin

  • Tenperatura: Beroa
  • Plater mota: Pastak
  • 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
Lau urtaro pizza
45 min

Lau urtaro pizza

  • Plater mota: Pizzak, enpanada
  • Tenperatura: Epela, Beroa
  • Sukaldaritza mota: Sukaldaritza italiarra
Fricandó a la Catalana
75 min

Fricandó a la Catalana

  • Tipo de plato: Carnes
  • Temperatura de consumo: Caliente
Amuarraina albahakarekin
50 min

Amuarraina albahakarekin

  • Tenperatura: Beroa
  • Plater mota: Arraina
Pizza funghi
45 min

Pizza funghi

  • Plater mota: Pizzak, enpanada, Plater bakarra, Okelak, Berdurak eta barazkiak
  • Tenperatura: Beroa
  • Kontserbatzeko teknika: Hotzetan gorde
Fusilli barazki kremarekin
60 min

Fusilli barazki kremarekin

  • Sukaldaritza mota: Sukaldaritza beganoa
Barrengorri gorrituak baratxuriarekin
10 min

Barrengorri gorrituak baratxuriarekin

  • Sukaldaritza mota: Sukaldaritza beganoa
50 min

Legatza plantxan pasta eta barazki-wokarekin
Grilled Cod with pasta and vegetables wok
50 min

Grilled Cod with pasta and vegetables wok

  • Type of dish: Fish, Main course, Vegetables
  • Temperature: Hot