Shiitake Mushrooms

When it comes to flavor, shiitake mushrooms reign supreme. This variety has quicky emerged as a culinary favorite due to its meaty texture and rich woodsy flavor, making them a favorite inclusion in all types of meals, from pasta to stir-fry.

Shiitake mushrooms (Lentinus edodes), once native to Eastern Asia, are now widely cultivated in the U.S., Canada, and around the world. The Japanese name “shiitake” can be broken into two parts: shii, which means hardwood tree, and take, which means mushroom. In nature, shiitake mushrooms grow on dead hardwood logs, a process that can take years to bear fruit, but modern growing techniques have allowed mushroom farms to grow shiitakes quickly using agricultural by-products and hardwood sawdust as a growing medium.

Shiitake’s soft, spongy, umbrella-like brown caps cover light tan gills that are quite fine and delicate. The cap can range in size from 2-4 inches. Unlike other varieties, the stems of shiitake mushrooms are tough and chewy, making them inedible, however, they can be reserved for making stocks and broths.

It is essential to refrigerate shiitake mushrooms in loose, brown paper bags and keep them away from excess moisture. Shiitake mushrooms last upwards of one week when properly refrigerated. When ready to use, simply remove the stems and wipe the caps with a damp cloth or paper towel. Dried mushrooms last increasingly long if sealed properly and kept away from moisture.

The Benefits

of Shiitake Mushrooms

With a long-standing history in Chinese and Japanese culture, shiitake mushrooms deliver health and wellness benefits. Shiitake mushrooms make a healthy contribution to your daily diet.

Shiitake Mushroom Nutritional Profile

One serving (100 g) of shiitake mushrooms contains:

  • 34 Calories
  • 6.7 Grams of Carbohydrates
  • 2.2 Grams of Protein
  • 2.5 Grams of Dietary Fiber
  • 0 Grams of Fat
  • 0% DV of Sodium
  • 0 Milligrams Cholesterol
  • 2.3 Grams of Sugar
  • Gluten-Free

One serving (100 g) of whole raw shiitake mushrooms is a source of pantothenic acid (30%), riboflavin (16%) and copper (15%). They also have potassium (6%).

Culinary

Applications

Shiitake mushrooms are available in fresh or dried formats. Dried shiitake mushrooms are rich in umami but do require reconstituting, which is an easy process, but does take some time. Fresh shiitake mushrooms produce a velvety, meaty texture, and a burst of umami flavor.

Here are some delicious ways to include shiitake mushrooms in everyday meals:

  • Whole cap in brothy noodle soups
  • Caramelized and integrated into mushroom risotto
  • Thick sliced and tossed into stir-fries
  • Sautéed in butter with salt and pepper
  • Finely chopped and blended into burger patties
  • Flavored, roasted and turned into mushroom “bacon”
  • Battered and deep fried
  • Simmered in gravies and stews

This variety offers home chefs and the finest eateries a versatile mushroom that adds meaningful flavor.

Shiitake Mushroom

PRODUCTS

Whole Shiitake Mushrooms

3.5 oz

Whole Shiitake Mushrooms

3.5 oz

Whole Shiitake Mushrooms

3.5 oz

Whole Shiitake Mushrooms

3.5 oz

Whole Shiitake Mushrooms

3.5 oz

Gourmet Blend

4 oz

Gourmet Blend

4 oz

Bulk Whole Shiitake

3 lbs

Sliced Shiitake Frozen Mushrooms

Frequently Asked Questions

While shiitake mushrooms can be eaten raw, they have the best flavor and texture when eaten cooked – either sautéed, roasted, barbecued, or stir-fried.

Yes. Shiitake mushrooms remain a valuable source of fiber as well as vitamins and minerals. They are widely used in Chinese medicine and offer vital nutrients.

No, shiitake mushrooms purchased at a reputable retailer are not poisonous. If picking or selecting mushrooms from the wild it’s best to consult a trained mycologist to help you properly identify shiitake mushrooms.

Drying mushrooms may have a modest impact on nutritional content. However, dried shiitake mushrooms remain an excellent nutritional resource.

The stems of shiitake mushrooms are typically not eaten because of their thick, chewy texture. However, they can be used in broths, soups, and stocks to enhance flavor.