Shiitake Mushrooms
The Shiitake mushroom (Lentinula edodes) is native to East Asia where it grows naturally on fallen hardwood trees. This mushroom has been cultivated for over 2,000 years, and with 80% of the world’s Shiitake mushrooms originating from Japan, it’s no surprise that the word Shiitake originates from the Japanese Shii (meaning ‘hardwood tree’) and take (meaning ‘mushroom’).
Shiitake have an earthy, buttery and meaty flavour with a spongy yet firm and even chewy texture; this is largely due to its relatively low water content of around 75%, considerably less than most other mushrooms.
Shiitake’s are prized for their rich taste and diverse health benefits with modern studies showing their bio-active compounds help fight against cancer and inflammation. Shiitake naturally produce sterols and eritadenine, both compounds which naturally help to lower bad cholesterol, and with an amino acid profile similar to that of meat, they’re also perfect for vegans and vegetarians looking for complete protein sources.
It is common for Shiitake mushrooms to be sold dry as the drying process substantially enhances the natural smokey, umami flavour of the mushroom, which provides a perfect savoury base note to many dishes. Fresh or dried, including Shiitake mushrooms in common dishes, will help add additional dimensions of the flavour to your meals. Commonly used in stir-fries, pasta dishes, stews and soups and a lot in general Asian cuisines.
Our Shiitake mushrooms grow on supplemented untreated hardwood sawdust blocks, with each mushroom taking around 6 months to colonise and fruit before harvest.
