Laura Smith
Shiitake mushrooms, also known as Lentinula edodes, are a type of edible fungus native to the mountain regions of Japan, Korea, and China. They are one of the most popular mushrooms worldwide, prized for their rich, savory taste and diverse health benefits. When identifying shiitake mushrooms, look for those that are firm with a fresh, smooth appearance. The mushrooms should have a dry but not dried-out surface and appear plump, with firm gills and caps ranging from 2 to 5 inches wide. They vary in color from light to chocolate brown, with a pale cream underside. Shiitake mushrooms are typically cultivated on decaying hardwood trees, particularly the Castanopsis cuspidata tree, and have a long history of use in traditional medicine and cuisine throughout East Asia.
| Characteristics | Values |
|---|---|
| Common Names | Shiitake, sawtooth oak mushroom, black forest mushroom, black mushroom, golden oak mushroom, oakwood mushroom |
| Scientific Name | Lentinus edodes or Lentinula edodes |
| Colour | Tan to dark brown, light to chocolate brown |
| Cap Size | 2 to 5 inches wide |
| Stem | Tough, fibrous, tender |
| Texture | Dense, meaty |
| Taste | Savory, umami, earthy |
| Native to | Japan, China, Korea, mountain regions of East Asia |
| Health Benefits | May help fight cancer, boost immunity, support heart health, improve circulation, support healthy blood vessels, bones, and immune system |
| Side Effects | Allergic reaction, skin rash, stomach discomfort, blood abnormalities, skin swelling, breathing problems |
| Storage | Store in original packaging or porous paper bag, can be refrigerated for up to a week, do not freeze fresh mushrooms |
| Cleaning | Brush off debris with fingers or a damp paper towel, rinse briefly under running water and pat dry |
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What You'll Learn
- Colour and appearance: Tan to dark brown with a dry, plump surface
- Cultivation: Grown on dead logs of Castanopsis trees
- Health benefits: Prized for their health benefits, including boosting immunity
- Safety: Safe to eat when cooked, but may cause allergies when raw
- Texture: Dense and meaty, with fibrous stems
Colour and appearance: Tan to dark brown with a dry, plump surface
Shiitake mushrooms, also known as black mushrooms, are a staple ingredient in Chinese cuisine. They are sold in both fresh and dried forms, with the latter being more common. Shiitake mushrooms have large, umbrella-shaped caps that can range in colour from dark brown to almost black. The caps have a dry, plump, and smooth surface. The stems are slender and light-coloured, typically cream or tan. They are tougher and thicker than those of cremini or portobello mushrooms.
Fresh shiitake mushrooms should be cleaned by wiping the caps with a damp paper towel or quickly rinsing them with cool water. The stems are very tough and chewy and should be removed with a paring knife. Dried shiitake mushrooms, on the other hand, need to be reconstituted by soaking them in hot water for about 20 minutes or longer.
Shiitake mushrooms are prized for their rich, savoury, buttery, and earthy flavour, sometimes described as umami. The dried version has a stronger aroma and flavour due to the concentration of taste during the drying process. They have a chewy texture and benefit from cooking, commonly through sautéing or stir-frying.
It is important to note that shiitake mushrooms can be confused with Galerina marginata mushrooms, also known as the deadly skullcap or funeral bell. Galerina mushrooms have yellow-brown to orangish caps and usually have a ring around the stem, whereas shiitake mushrooms have brown caps without a ring.
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Cultivation: Grown on dead logs of Castanopsis trees
Shiitake mushrooms, or shakaki mushrooms, get their name from the Castanopsis cuspidata tree (also known as the shii tree), which is native to Japan. They are typically cultivated on dead logs of these trees.
To cultivate shiitake mushrooms on dead logs of Castanopsis trees, follow these steps:
- Source the right wood: While the native Castanopsis cuspidata tree is the best option, you can also choose hardwoods such as oak, beech, maple, ironwood, alder, or poplar if it is unavailable. Avoid softwoods like pine and fruit trees as they are not suitable for mushroom growth.
- Prepare the logs: Use freshly cut (within 2 weeks) logs from healthy, disease-free trees. The ideal log size is 3-6 inches in diameter and 3-4 feet in length. Cut the logs in late winter or early spring when the sugar content is highest, as this will provide the mushrooms with the energy they need to grow.
- Inoculate the logs: Purchase plug spawn or spores online and inoculate your logs with shiitake mushroom mycelium. This step is crucial to ensure successful mushroom growth.
- Maintain proper conditions: Shiitake mushrooms thrive in shaded, humid forest environments. Provide indirect light, similar to the amount needed to read a newspaper at arm's length. Maintain proper moisture levels throughout the growing process.
- Trigger mushroom production: After the logs are fully colonized, you can trigger fruiting through a process called "shocking." Submerge the logs in cold, clean water for 24-48 hours, with the duration varying based on the season. Remove the logs and stack them in an "A-frame" or "lean-to" configuration.
- Harvest the mushrooms: It typically takes 7-14 days for the mushrooms to appear after shocking. Harvest the shiitake mushrooms when the caps are about 50-75% open and the gills under the cap edge are still rolled under. Gently grasp the stem and twist the mushroom off, or cut it at the base with a sharp knife.
With the right conditions and care, you can cultivate and harvest shiitake mushrooms on dead logs of Castanopsis trees for up to 6-7 years.
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Health benefits: Prized for their health benefits, including boosting immunity
Prized for their rich, savoury taste and diverse health benefits, shiitake mushrooms are one of the most popular mushrooms worldwide. They are native to Asia and have been used medicinally there for over 2,000 years.
Shiitake mushrooms are low in calories and rich in amino acids, vitamins, and dietary fibre. They contain all nine essential amino acids, making them a complete protein. They also contain glutamic acid, aspartic acid, and monosodium glutamate (MSG), which contribute to their savoury, umami-rich flavour.
Shiitake mushrooms are prized for their health benefits, including boosting immunity. They contain lentinan, a type of beta-glucan that stimulates the production of immune-regulating proteins called cytokines. These proteins help boost the body's defence system by fending off infections and improving the body's ability to fight diseases. Shiitake mushrooms also contain polysaccharides, which have been shown to have immune-boosting, cholesterol-lowering, and anticancer effects.
In addition to their immune-boosting properties, shiitake mushrooms have been shown to support heart health and lower cholesterol levels. They contain three compounds that help lower cholesterol: eritadenine, which inhibits an enzyme involved in producing cholesterol; sterols, which help block cholesterol absorption in the gut; and beta-glucans, a type of fibre that can lower cholesterol.
Shiitake mushrooms are also a natural source of vitamin D, which is essential for calcium absorption and protecting bone health. Vitamin D also helps improve immunity and regulate blood sugar. UV-treated shiitake mushrooms can provide enough vitamin D to meet your recommended daily needs.
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Safety: Safe to eat when cooked, but may cause allergies when raw
Shiitake mushrooms are generally safe to eat when cooked, but consuming them raw may cause allergies in some individuals. Shiitake mushrooms, also known as sawtooth oak, black forest, black, golden oak, or oakwood mushrooms, are native to Japan and China and are the second most commonly eaten mushrooms globally. They are highly prized for their rich, savoury taste and diverse health benefits.
Shiitake mushrooms have been a part of traditional medicine in Japan, China, Korea, and Eastern Russia. In Chinese medicine, they are believed to boost health and longevity and improve circulation. Modern studies have also found that shiitake mushrooms may help fight cancer, boost immunity, and support heart health.
However, consuming raw shiitake mushrooms may trigger an allergic reaction called shiitake dermatitis, resulting in an itchy rash covering the body, face, and scalp. This reaction is caused by lentinan, a polysaccharide found in shiitake mushrooms that is inactivated when the mushrooms are cooked. While cooking shiitake mushrooms is generally recommended, it is important to note that overcooking them may reduce their nutritional content.
To identify shiitake mushrooms, look for brown-capped mushrooms with caps growing between 2 and 4 inches (5 to 10 cm) in diameter. They typically grow on decaying hardwood trees, particularly the shii tree, which provides the dead logs on which shiitake mushrooms are cultivated.
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Texture: Dense and meaty, with fibrous stems
When it comes to texture, shiitake mushrooms are dense and meaty, with fibrous stems. They are known for their strong, earthy flavour and rich umami taste. The caps of these mushrooms can be velvety when cooked, while the stems can be tough or chewy, depending on how long they are cooked for.
Shiitake mushrooms are native to East Asia and are cultivated and consumed around the globe. They are one of the most commonly available edible mushrooms and are widely cultivated, contributing about 25% of the total yearly production of mushrooms. They are also one of the easiest mushrooms to grow on logs, with humans cultivating them for hundreds of years.
When harvesting shiitake mushrooms, it is important to use a sharp pair of scissors or a knife to cut their stems cleanly. Twisting or ripping them off can damage the mycelium underneath, negatively impacting future batches. Fresh shiitake mushrooms are more tender than dried ones, and they are best stored when their caps are still slightly curled and the veil underneath is just starting to break away.
In terms of cooking, the caps and stems can be used together, with the stems requiring a little longer to cook. The stems can also be saved for use in soups and stocks, as they are tough and woody.
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Frequently asked questions
Shiitake mushrooms are a type of edible fungus, native to Japan and China. They are brown-capped mushrooms with caps that grow between 2 and 5 inches wide. They have a rich, earthy flavour and are commonly used in cooking.
Shiitake mushrooms are brown-capped mushrooms with large caps measuring between 2 and 5 inches wide. They vary in colour from light to chocolate brown, with a pale cream underside.
When selecting fresh shiitake mushrooms, look for those that are firm with a smooth, dry (but not dried out) surface and a plump appearance. The gills should appear firm.
Shiitake mushrooms are likely safe when cooked and consumed in regular food amounts. However, consuming them raw or slightly cooked may cause an allergic reaction called "shiitake dermatitis", resulting in a rash all over the body. They may also cause stomach discomfort, blood abnormalities, and skin swelling in some individuals.
