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From the most common Parisian (or white) variety to the very rare white truffles, and not forgetting the shitake, oyster mushrooms or portobello, these are all part of the immense family of fungi we know as mushrooms.

There are about ten thousand known mushrooms, of which only about a thousand can be safely consumed and, of that part, only a small portion is sold. Mushrooms are highly appreciated not only for their flavour and versatility in cooking but also for their therapeutic and nutritional qualities. Essentially made up of water (about 90%), they are a great source of proteins, rich in antioxidants, they have generous amounts of vitamins (especially the B complex) and minerals (phosphorus, selenium, copper, potassium).

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