(PART 1)
AUTUMN IS SYNONYMS OF MUSHROOMS WITH THE ARRIVAL OF THE COLD AND AFTER THE FIRST RAINS. EMERGEN IN THE HUMID ZONES OF FORESTS AND FIELDS. CHAMPIÑÓN, BOLETUS EDULIS, NISCALO, CARROT MUSHROOM ... A MANJAR THAT DURING THE REST OF THE YEAR WE CAN FIND DEHYDRATED, PRESERVED OR FROZEN, BUT THAT IS IN THE NEXT MONTHS WHEN WE CAN ENJOY IT IN ALL ITS SPLENDOR.
Mushrooms are one of the star products of autumn. Spain is one of the richest countries in mycological variety. With about 2,000 species of mushrooms, a small number if we compare it with the 100,000 species of mushrooms and mushrooms that are known throughout the world. The power of their flavor and the versatility they offer in the kitchen make them highly valued at the gastronomic level. As of October, the wild mushroom season begins. Over the next few months, this well-known and appreciated product is presented to accompany stews, aromatize dishes or take them on the grill keeping all their organoleptic properties.
NUTRITIONAL INFORMATION
MEDIUM VALUES ------------------ PER 100G
ENERGY VALUE -------------- 110 KJ / 26 KCAL
GREASE -------------------------------- 0.3 G
OF WHICH SATURATED ---- 0.1 G
ARBON HYDRATES --------- 4.0 G
OF WHICH SUGARS ------ 0.7 G
FOOD FIBER -------------- 2.5 G
PROTEINS -------------------------- 1.8 G
SAL ------------------------------------ 0.01 G
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