Laura Smith
Shiitake mushrooms are a billion-dollar industry in Asia, with Japan producing 92% of the world's supply. They are also one of the most commonly cultivated and consumed mushrooms in the world. They are prized for their beauty, taste, and health benefits. Shiitake mushrooms have large umbrella-shaped caps that are dark brown or black in colour, with gills that are white or cream-coloured. The stems are light brown and fibrous. They grow on hardwood logs, particularly oak, and fruit in spring and autumn. They can be identified by their appearance, including their cap, stem, gills, and spore print, as well as their habitat and height.
| Characteristics | Values |
|---|---|
| Cap colour | Dark brown to black when young, becoming lighter brown with age |
| Cap shape | Umbrella-shaped |
| Cap size | 5-15 cm in diameter |
| Gill colour | White or cream |
| Gill shape | Serrated edges, do not attach to the stem |
| Stem colour | Cream or light brown |
| Stem texture | Smooth, fibrous, and tough |
| Spore print colour | White |
| Fruiting season | Spring to late summer or early fall |
| Fruiting triggers | Changes in temperature and humidity, significant tropical weather events |
| Fruiting time | 3-7 days |
| Habitat | Decaying wood of deciduous trees, especially oak, maple, beech, and chestnut |
| Distribution | Southeast Asia, Japan, China, Korea |
| Cultivation technique | Logs, especially hardwood |
| Health benefits | May boost the immune system, lower cholesterol, and act as a liver and kidney tonic |
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What You'll Learn
- Colour and shape: dark brown to black caps, becoming lighter brown and convex with age
- Gills: white, cream or light brown, with serrated edges
- Stem: smooth, fibrous, thin and
- Fruiting: triggered by temperature and humidity changes, so check logs in spring and fall
- Habitat: grow on decaying wood of deciduous trees, especially oak, maple and beech
Colour and shape: dark brown to black caps, becoming lighter brown and convex with age
Shiitake mushrooms have a distinctive appearance, with large, umbrella-shaped caps that range in size from 5 to 15 centimeters in diameter. The caps are often convex when young, becoming more flattened as the mushroom matures. The caps are thick and meaty, with a smooth surface and a slightly sticky texture. The colour of the cap can vary from light to dark brown, and even black, becoming lighter brown and convex with age. The caps may also be speckled and are covered in small, white or tan bumps, which are the remnants of the veil that covers the gills when the mushroom is young. The gills are light brown with a slightly wrinkled appearance and are attached to the stem at a slight angle. The stem of the shiitake mushroom is typically 4 to 10 centimeters long and 1 to 2 centimeters thick, with a white or light brown colour and a fibrous texture. It is often slightly curved or bent and may have small bumps or ridges. The stem is thicker at the base and tapers towards the top, where it connects to the cap.
Shiitake mushrooms can be identified by their light to dark brown caps, white gills, and white stems. The gills are adnexed, meaning they are attached to the stem at a slight angle. The stems are very tough and chewy, and most recipes recommend removing them before cooking. The mushrooms have a firm and meaty texture, with a slightly sweet and nutty flavour. They are native to East Asia, particularly Japan, China, and Korea, and grow naturally on decaying wood in warm and moist climates.
When identifying shiitake mushrooms, it is important to distinguish them from similar-looking mushrooms, such as the Galerina marginata, which can be highly poisonous. Galerina mushrooms have yellow-brown caps and produce a rusty brown spore print, while shiitake spore prints are white. Another distinguishing feature is the presence of a ring on the stem of Galerina mushrooms, which is absent in shiitake mushrooms at all stages of maturity.
To clean shiitake mushrooms, it is recommended to wipe them with a damp paper towel or quickly rinse them with cool water. Running them under water for too long can make them too wet. Fresh shiitake mushrooms should be stored in the refrigerator, while dried shiitake mushrooms need to be rehydrated by soaking in near-boiling water for 15 to 20 minutes before adding to recipes.
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Gills: white, cream or light brown, with serrated edges
Shiitake mushrooms have gills that are white, cream, or light brown in colour, with serrated edges. The gills are found on the underside of the cap, and do not attach to the stem. The gills are one of the key features to examine when identifying shiitake mushrooms, along with their height, colour, and spore print.
The gills of shiitake mushrooms start as a white or cream colour, and may bruise to a brownish colour over time. The edges of the cap roll down and inwards towards these gills, which are located on the underside of the mushroom. The gills have a distinctive serrated edge, which can be observed by looking closely at the underside of the cap.
The colour of the gills can vary from white to cream to light brown, depending on the maturity and bruising of the mushroom. When identifying shiitake mushrooms, it is important to examine the gills carefully, as they can help distinguish shiitake from other similar-looking mushrooms.
In addition to the gills, the cap and stem of the shiitake mushroom also have distinctive features. The cap is dark brown to black when young, becoming lighter brown and more convex with age. The cap is also umbrella-shaped, and can grow to a diameter of 5 to 15 cm (2 to 6 inches). The stem is smooth, fibrous, and light brown, and may bruise to a deeper brown when damaged.
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Stem: smooth, fibrous, thin and tough, light brown with no ring
When identifying shiitake mushrooms, one of the key characteristics to look out for is the stem. The stem of a shiitake mushroom is typically thin and tough, with a smooth and fibrous texture. Its colour is light brown, and it lacks any ring-like features. This combination of traits is quite distinct and can be helpful in distinguishing shiitake mushrooms from other varieties.
The smooth and fibrous nature of the stem is a result of the mushroom's structure and composition. It arises from the arrangement of the mushroom's cells and the presence of specific fibres within the stem. This gives the stem a somewhat sturdy and rigid texture, contributing to its toughness.
The light brown colour of the stem is due to the presence of certain pigments within the mushroom's cells. This colour can vary slightly between individual mushrooms, appearing as a light tan or beige shade in some cases. However, it generally maintains a muted tone, distinguishing it from the richer brown hues often found in other parts of the mushroom, such as the gills or cap margins.
The absence of a ring on the stem is another important feature. In some mushroom species, there is a ring-like structure present, which is typically a remnant of the partial veil that covers the gills during the early stages of the mushroom's development. However, in shiitake mushrooms, this partial veil does not leave a noticeable ring, providing a clear visual indicator for identification.
Overall, the characteristics of the stem—its smooth and fibrous texture, thin and tough nature, light brown colour, and lack of a ring—are important aspects to consider when identifying shiitake mushrooms. By examining these traits, along with other distinctive features of the mushroom, one can confidently recognise and distinguish this popular variety from other mushrooms in the wild or in cultivation.
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Fruiting: triggered by temperature and humidity changes, so check logs in spring and fall
Shiitake mushrooms are one of the easiest and most foolproof mushrooms to grow on logs. They are also one of the most commonly cultivated and consumed mushrooms in the world. The best time to check your logs for shiitake mushrooms is in the spring and fall seasons. This is because shiitake fruiting is usually triggered by changes in temperature and humidity.
Shiitake mushrooms prefer colder temperatures, although they can grow in a range of temperatures. They grow a little slower in low temperatures but often produce fewer yet larger mushrooms. In hot temperatures, shiitake mushrooms grow faster but are more susceptible to contaminants. The optimum temperature for pinning is between 55–65 °F with a relative humidity of at least 85%. The humidity level should be above 90% for the best results during primordia formation.
Significant tropical weather events will also stimulate fruiting. To protect the logs from such events, they can be stacked outdoors under a protective covering to minimize wind and rain, stabilize temperatures, and localize humidity. After the "pins" have emerged, the protective covering should be removed to expose more of each log and produce dry, firm mushrooms. This typically takes seven to ten days following shocking.
The full colonization of the log by the mushroom mycelium can take up to 9 months before mushrooms begin to appear. Logs produce mushrooms for at least two years, until the nutrients in the wood are used up.
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Habitat: grow on decaying wood of deciduous trees, especially oak, maple and beech
Shiitake mushrooms are native to East Asia, where they grow on decaying wood in temperate mountain forests. They are saprophytes, meaning they are decomposers that help to cycle nutrients from dead organic matter back into living systems.
In nature, shiitake grows on the shii tree (Castanopsis cuspidata), a member of the oak/chestnut/beech family. The mushroom's Japanese name, shiitake, is a compound word composed of shii, the tree on which it is typically found, and take, meaning mushroom.
Shiitake mushrooms can also be found on other deciduous trees, including chestnut, maple, beech, sweetgum, poplar, hornbeam, ironwood, and mulberry. They are often discovered in groups on decaying wood.
To identify shiitake mushrooms in the wild, look for their distinctive umbrella-shaped caps, which are tan to brown in colour with white specs, and serrated edges. The gills underneath the cap are whitish or cream-coloured, bruising brownish, and the stems are thin and cream-coloured.
Shiitake mushrooms are widely cultivated and consumed around the world, contributing about 25% of the total yearly mushroom production. They are particularly prized in Japan and China, where they have been grown using traditional methods for centuries.
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Frequently asked questions
Shiitake mushrooms have large, dark brown to black umbrella-shaped caps that become lighter brown and more convex with age. The undersides sport white to cream-coloured gills that do not attach to the stem. The stem (or stipe) of the mushroom is smooth, fibrous, and light brown with no ring. The mushroom is anywhere from 5 to 8 cm (2 to 4”) tall and the cap grows to about 5 to 15 cm (2 to 6”) in diameter.
Shiitake mushrooms grow on decaying wood, particularly that of deciduous trees such as oak, maple, beech, chestnut, poplar, and mulberry. They are native to the temperate mountains of Asia, specifically Japan, China, Korea, and Southeast Asia.
Shiitake mushrooms are most commonly grown outdoors on hardwood logs. You must acquire living shiitake inoculum (the mycelial or rooting stage) already growing on a wood medium, usually hardwood dowels or sawdust. It takes at least 9-12 months for the mushrooms to start growing and they will produce for at least two years.
