Laura Smith
Shiitake mushrooms are a variety of edible fungi cultivated and consumed worldwide. They are characterised by their umbrella-shaped caps, wide open veils, and curved stems. The gills of shiitake mushrooms are cream-coloured, bruising brownish, with serrated edges. The gills are an important part of the mushroom, as they produce spores, which can be used to identify the mushroom variety. To obtain a spore print, cut the mushroom off at the stem and place it gills-down on a piece of paper. This process can help distinguish shiitake mushrooms from similar-looking varieties, such as Galerina mushrooms, which produce a rusty brown spore print, while shiitake spore prints are white.
| Characteristics | Values |
|---|---|
| Common names | Black forest mushroom, golden oak mushroom, oakwood mushroom, sawtooth oak mushroom, black mushroom |
| Genus | Lentinula |
| Species | Lentinula edodes |
| Origin | East Asia |
| Cultivation method | Grown in groups on the decaying wood of deciduous trees, especially shii and other chinquapins, chestnut, oak, maple, beech, sweetgum, poplar, hornbeam, ironwood, and mulberry |
| Commercial cultivation | Grown on artificial substrate or hardwood logs, such as oak |
| Culinary uses | Stir-fries, sautés, soups, stocks, pasta, pizza, burgers, lasagna, roasts, snacks, side dishes |
| Nutritional value | Low in calories, good source of fiber, B vitamins, minerals, polysaccharides, terpenoids, sterols, lipids, amino acids |
| Medicinal uses | Traditional Chinese medicine, Japanese, Korean, and Eastern Russian medicine, potential anti-inflammatory and anticancer properties, potential benefits for heart health |
| Culinary techniques | Rehydration in hot water, slicing, removal of stems |
| Gills | Tan or cream-coloured with white spore print, serrated edges, deep and firm |
| Cap | Brown, umbrella-shaped, cracks as it matures, thick |
| Stem | Curved, ranges from tender to fibrous |
| Spore print colour | White |
| Allergic reaction | Rare allergic reaction called "shiitake dermatitis" causing a rash |
| Growth | Slow grower, takes at least 12 months of colonization before producing mushrooms |
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What You'll Learn
- Shiitake mushrooms have gills that are cream-coloured, bruising brownish
- The gills have serrated edges and are covered by an umbrella-shaped cap
- The caps are brown and sometimes have white tufts, called scabers
- To rehydrate dried shiitake, place gills-down in hot water for 15-20 minutes
- Shiitake mushrooms are native to East Asia and have been cultivated for centuries
Shiitake mushrooms have gills that are cream-coloured, bruising brownish
Shiitake mushrooms, or Lentinula edodes, are a variety of macrofungi native to East Asia. They are one of the most commonly cultivated and consumed mushrooms worldwide, contributing about 25% of the yearly mushroom production. They are also used in traditional Chinese medicine and the medical traditions of Japan, Korea, and Eastern Russia. In Chinese medicine, they are believed to boost health and longevity and improve circulation.
Shiitake mushrooms are often sold dried and need to be rehydrated before cooking. They are commonly used in stir-fries, soups, and roasted dishes. They are known for their rich, savoury, and intense umami flavour and dense, meaty texture.
When selecting shiitake mushrooms, look for those that are firm, fresh, and have a smooth appearance. The gills should be firm and cream-coloured, and the surface of the mushroom should be dry but not dried out.
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The gills have serrated edges and are covered by an umbrella-shaped cap
Shiitake mushrooms, or Lentinula edodes, are native to East Asia and have been cultivated and consumed around the world for hundreds of years. They are commonly found in dishes that call for bold flavours and have a rich, meaty, yet buttery texture when cooked. They are also used in traditional Chinese medicine and the medical traditions of Japan, Korea, and Eastern Russia.
Shiitake mushrooms have gills with serrated edges that are covered by an umbrella-shaped cap. The gills are cream-coloured, bruising brownish, and produce white spore prints. The caps are brown and can crack as the mushroom matures, a feature that is prized in dried mushrooms. The caps can also have fluffy white tufts adorning their edges, called scabers.
When selecting shiitake mushrooms, look for those that are firm with a fresh, smooth appearance. The gills should appear firm and white, and the surface of the mushroom should be dry but not dried out and appear plump. To rehydrate dried shiitake mushrooms, place them in a bowl or container with their caps facing gills-down and pour near-boiling water over them, letting them sit for about 15 to 20 minutes. Alternatively, they can be soaked overnight in cold water.
Shiitake mushrooms are a good source of fibre, B vitamins, and minerals. They also contain polysaccharides, terpenoids, sterols, and lipids, which are thought to provide immune-boosting, cholesterol-lowering, and anticancer effects. However, it is important to note that raw or slightly cooked shiitake mushrooms may cause an allergic reaction called "shiitake dermatitis" in some individuals.
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The caps are brown and sometimes have white tufts, called scabers
Shiitake mushrooms are brown-capped mushrooms with deep, white gills. The caps are brown and sometimes have white tufts, called scabers. The caps can also crack as the mushrooms mature, a feature that is prized in dried mushrooms. The flesh and gills are cream-coloured, bruising brownish, and the gills have serrated edges.
When selecting fresh shiitake mushrooms, choose those with firm, thick caps with a fresh, smooth appearance. The gills should appear firm. The mushrooms should be plump and dry, but not dried out.
If you are working with dried shiitake mushrooms, they will need to be rehydrated before adding them to recipes. This can be done by soaking them in near-boiling water for 15 to 20 minutes, or in cold water overnight. A small weight, such as a plate, can be used to keep the mushrooms submerged while they soak.
Shiitake mushrooms are often sold dried and can be cooked in a variety of ways. They are known for their rich, savoury, and intense umami flavour. They are commonly used in stir-fries, soups, and roasted as a snack or side dish.
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To rehydrate dried shiitake, place gills-down in hot water for 15-20 minutes
Shiitake mushrooms are brown-capped mushrooms with gills that range in colour from cream to tan. They have a rich, earthy flavour and a dense, meaty texture. They are commonly found in dishes that require bold flavours.
Shiitake mushrooms are often sold dried and will need to be rehydrated before adding them to recipes. To rehydrate dried shiitake, place the mushrooms in a bowl or container with their caps facing gills-down. Pour hot, near-boiling water over them and let them sit for 15 to 20 minutes. You can also place them in cold water and leave them to soak overnight, but this is not necessary.
Once the mushrooms are fully hydrated, you can give them a gentle squeeze to remove any excess water. Be sure to keep the liquid if you want to use it as a vegetable stock or base for soup. Dried shiitake mushrooms cannot be dried out again, but any extras can be stored in an airtight container in the refrigerator for two to three days.
When cooking with fresh shiitake mushrooms, remove the stems, which remain tough even after cooking, and save them for stock.
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Shiitake mushrooms are native to East Asia and have been cultivated for centuries
Shiitake mushrooms, scientifically known as Lentinula edodes, are native to East Asia and have been cultivated for centuries. They are a type of macrofungus that grows in groups on the decaying wood of deciduous trees, particularly the shii tree, a type of oak, and other trees like chinquapins, chestnut, maple, beech, and mulberry. The earliest written record of shiitake cultivation is from 1209 during the Song dynasty in China, where the mushrooms were grown by cutting shii trees and placing the logs near trees with shiitake spores.
The Japanese have a long history of cultivating shiitake mushrooms, with the first book on shiitake cultivation in Japan written by the horticulturist Satō Chūryō in 1796. The Japanese traditionally cultivated shiitake by cutting down shii trees and placing the logs near trees that were already growing shiitake. This method of cultivation has been largely unchanged for centuries and is still used by many farmers today, especially in Japan and the United States.
Shiitake mushrooms are highly regarded in Asian cuisine and culture due to their culinary and reputed medicinal qualities. They are a staple in Japanese cooking and are used in various dishes, including soups, braises, and stir-fried vegetable dishes. The mushrooms are also known for their unique combination of nutrients, including vitamins A, B2, B12, C, and D, as well as minerals such as calcium, copper, iron, and selenium.
Shiitake mushrooms have become a significant global industry, with large-scale industrial farms, mostly in China, using cheaper and quicker methods to cultivate the mushrooms. In recent years, shiitake mushrooms have also gained popularity in the United States, with small-scale farmers adopting traditional Japanese cultivation methods.
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Frequently asked questions
Yes, shiitake mushrooms have gills that are cream-coloured, bruising brownish. The gills have serrated edges and should appear firm.
Shiitake gills are cream-coloured, bruising brownish.
To rehydrate dried shiitake mushrooms, place them in a bowl with their caps facing gills-down and pour near-boiling water over them. Let them sit for 15-20 minutes.
When buying shiitake mushrooms, look for those that are firm with a fresh, smooth appearance. The gills should be firm and the surface should be dry but not dried out.
You can cook with shiitake mushrooms in a variety of ways, including stir-fries, sautés, soups, and roasts. For quick-cooking dishes like stir-fries, slice the mushrooms thinly. For longer-cooking dishes like roasts, leave the caps whole or halved.
