Michael Davis
The shiitake mushroom, a dark Asian mushroom widely cultivated on the decaying wood of deciduous trees, is prized for its culinary and medicinal uses. It is native to Japan and China, where it has been used in traditional medicine for centuries. The name shiitake comes from the Japanese words shii and take, meaning mushroom that grows on the shii tree. With a distinctive tan to brown cap, shiitake mushrooms are now cultivated worldwide, contributing about 25% of the yearly mushroom production. They are a staple in East Asian cuisine and are known for their earthy flavour and health benefits, including boosting immunity and lowering cholesterol.
| Characteristics | Values |
|---|---|
| Common names | Shiitake, sawtooth oak mushroom, black forest mushroom, black mushroom, golden oak mushroom, oakwood mushroom |
| Scientific name | Lentinula edodes |
| Family | Omphalotaceae |
| Colour | Dark |
| Cap colour | Tan to brown |
| Origin | Japan, China |
| Habitat | Grows in groups on the decaying wood of deciduous trees, especially the shii tree and other chinquapins, chestnut, oak, maple, beech, sweetgum, poplar, hornbeam, ironwood, and mulberry |
| Distribution | Warm and moist climates in Southeast Asia |
| Cultivation history | Ancient methods of cultivation in Japan and China are recorded as early as 1209 during the Song dynasty; the first book on shiitake cultivation in Japan was published in 1796; since 1982, commercial cultivation has been possible outside of traditional locations |
| Culinary uses | Used in Chinese and Japanese cuisine, including soups, braises, stir-fried vegetable dishes, miso soup, dashi, steamed and simmered dishes |
| Prized varieties | Dōnggū or donko (winter mushroom), huāgū (flower mushroom) |
| Nutritional content | 141 kilojoules (34 kilocalories) of food energy, 90% water, 7% carbohydrates, 2% protein, less than 1% fat per 100 grams |
| Medicinal uses | Believed to boost immunity, lower cholesterol, treat exhaustion, work-related stress, and chronic fatigue syndrome; contains vitamin D2 when exposed to UVB rays |
| Side effects | May cause allergic reactions, including skin rashes and breathing problems, especially when consumed raw or undercooked; may cause stomach discomfort, blood abnormalities, and skin swelling when consumed in large amounts |
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What You'll Learn
Etymology
The name "Shiitake" is derived from two Japanese words: "Shii", meaning the mushroom that grows on the Shii tree (a type of hardwood tree), and "take", which means mushroom. In China, it is also called "Shiang Gu", which can be interpreted as "scented mushroom". The earliest written record of shiitake cultivation is from the Records of Longquan County compiled by He Zhan in 1209 during the Song dynasty in China. This makes it the oldest known cultivated mushroom. The Japanese cultivated the mushroom by cutting down the shii tree (an oak relative) and placing the logs by trees that were already growing shiitake or contained shiitake spores.
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Culinary uses
Shiitake mushrooms are widely used in East Asian cuisine, particularly in China and Japan. They are also cultivated in other parts of the world, contributing about 25% of the total yearly mushroom production. In Chinese cuisine, shiitake mushrooms are used in soups, braises, and stir-fried vegetable dishes such as Buddha's delight. They are also used in Japanese cuisine, where they are served in miso soup, used as the basis for a kind of vegetarian dashi, and included in steamed and simmered dishes.
Shiitake mushrooms have a distinctive earthy flavour and are known to boost immunity and lower cholesterol. They are also a good source of dietary minerals and vitamin D2, which is produced when the internal ergosterol of the mushrooms is exposed to UVB rays from sunlight or fluorescent tubes.
When cooking with shiitake mushrooms, it is important to note that they should be cooked before consumption. Raw or slightly cooked shiitake mushrooms may cause an allergic reaction called "shiitake dermatitis", resulting in a rash all over the body, including the face and scalp. It can also cause stomach discomfort, blood abnormalities, and skin swelling.
Shiitake mushrooms can be incorporated into a variety of dishes. They can be sliced and added to stir-fries with ingredients like garlic, miso paste, vinegar, and soy sauce. They can also be included in breakfast dishes, pairing well with eggs, spinach, bacon, and avocado. Additionally, shiitake mushrooms can be used in rice-based meals, such as fried rice or rice porridge, adding a savoury flavour to the dish.
When purchasing shiitake mushrooms, they can be found fresh or dried in grocery stores. They have a tan to brown cap and are grown on hardwood logs, such as oak, beech, or other deciduous trees.
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Medicinal uses
Shiitake mushrooms are not only popular for their rich, earthy flavour and meaty texture, but they also have a wide range of medicinal uses and health benefits. They are low in calories and rich in amino acids, vitamins, and minerals.
Shiitake mushrooms are used for medicinal purposes in Asia for over 2000 years. They are known to boost the immune system, lower blood cholesterol levels, and fight cancer. The polysaccharides in shiitake mushrooms, such as lentinan, have been found to have anticancer effects. Lentinan is used alongside chemotherapy in China and Japan to improve immune function and quality of life in people with gastric cancer. It also helps heal chromosome damage caused by anticancer treatments. The mushrooms also contain sterol compounds that interfere with cholesterol production in the liver.
Shiitake mushrooms are also a good source of vitamin D, which is important for bone health and reducing the risk of heart disease, diabetes, and some types of cancer. They contain eritadenine, a compound that helps to reduce cholesterol levels in the blood. The mushrooms are also rich in beta-glucans, which are soluble fibres that support immunity and cholesterol control. Beta-glucans may also benefit cancer patients by stimulating the immune system and protecting against certain tumours.
Additionally, shiitake mushrooms are a good source of selenium, which can help reduce acne and scarring when taken with vitamins A and E. They also contain zinc, which promotes immune function and improves skin healing. The fibres found in shiitake mushrooms support digestive and gut health by inhibiting inflammation in the gut. They are also a source of B vitamins, which help support adrenal function and improve cognitive performance.
However, it is important to note that shiitake mushrooms can cause allergic reactions and skin dermatitis in some individuals. It is also possibly unsafe to consume shiitake mushrooms in large amounts as medicine or when uncooked, as it can cause stomach discomfort, blood abnormalities, and skin swelling.
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Cultivation
Shiitake mushrooms are a delicious edible fungus from East Asia, commonly used in Japanese and Chinese cooking. They are fundamentally different in their growth habits from anything else in your garden. They are fungal spores that are dormant until they find the right conditions to grow in.
Shiitake mushrooms are grown most often on logs but are also grown on nutrient-rich sawdust blocks in commercial settings. The first step is to decide where you wish to grow your mushrooms. Commercial shiitake are usually grown indoors using large growing bags filled with a supplemented sawdust substrate in a high-tech fruiting chamber. This requires a significant amount of resources and investment. For most hobbyists or first-time growers, using a shiitake log will be the most practical approach.
If you're using logs, you'll need to cut your hardwood logs and let them season for about two weeks. Then, soak them in a container for a full day to give them enough moisture to grow your shiitake mushrooms. You can begin the inoculation process by drilling holes every 6 to 8 inches (15-20 cm) all around the log and 2 inches (5 cm) from either end. Plug the holes with either the dowels or sawdust spawn. Seal the dowels in the holes by brushing molten wax on each hole to protect the spawn from other contaminants.
If you're using sawdust, you'll need to pasteurize or sterilize your substrate to reduce or remove competing organisms and maximize the yield and quality of your mushroom harvests.
Once you've prepared your logs or sawdust, find a well-shaded and open space to stack the logs against a fence, teepee-style, or lay them on a bed of straw. If you don't have access to a forest, you can also keep them in your house, apartment, condo, shed, or barn.
After you've set up your logs or sawdust, you'll need to wait between six and twelve months before your shiitake mushrooms will start fruiting. The mushrooms will continue to produce for up to eight years, providing you with fresh mushrooms every 5 weeks for 4 to 6 years!
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Nutritional value
Shiitake mushrooms are edible fungi with a meaty taste and chewy texture. They are rich in nutrients and have been used medicinally in Asia for over 2000 years. They are low in calories and contain various compounds and nutrients that may support immunity, heart health, and cancer treatment.
Shiitake mushrooms are an excellent source of copper, which helps maintain the immune system and nervous system, produce energy, and make connective tissues and blood vessels. They are also a good source of selenium, a trace mineral that helps protect against free radicals and infection, and plays a role in thyroid gland function, reproduction, and DNA synthesis. Shiitake mushrooms are also abundant in pantothenic acid (vitamin B5), which helps turn food into energy and break down fats. They provide a good portion of vitamins B2, B3, B6, zinc, and manganese.
The mushrooms contain beta-glucans, a type of soluble fibre that supports immunity and cholesterol control. Beta-glucans have been used to stimulate the immune system during cancer treatment and may protect against certain tumours. Shiitake mushrooms also contain lentinan, a specific type of beta-glucan that increases the production of immune-regulating proteins called cytokines, which help boost the body's defence system.
Shiitake mushrooms are a good source of magnesium and potassium, which are key nutrients in blood pressure regulation. They also contain ergosterol, a precursor to vitamin D, and polyunsaturated fats and amino acids, including conjugated linoleic acid (CLA) and ergothioneine, which can reduce markers of inflammation. A study of 52 adults showed that consuming 5-10 shiitake mushrooms daily for four weeks improved immunity.
Shiitake mushrooms can be purchased fresh, dried, powdered, or in capsule form as a dietary supplement. Fresh shiitake mushrooms can last a week in the refrigerator if kept dry. Dried shiitake mushrooms have a much longer shelf life and can be rehydrated by soaking them in hot water for about 20 minutes before use.
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Frequently asked questions
A shiitake mushroom is an edible, dark Asian mushroom widely cultivated on the decaying wood of deciduous trees, particularly the shii tree, a relative of the oak. It is also known as the "king of all mushrooms" in Asia due to its valuable ingredients.
The earliest known record of shiitake cultivation dates back to 1209 during the Song Dynasty in China, making it the oldest known cultivated mushroom. The name shiitake comes from the Japanese words "shii", meaning the tree it grew on, and "take", meaning mushroom.
Shiitake mushrooms are likely safe when cooked and eaten in food amounts. They contain moderate levels of dietary minerals and produce vitamin D2 upon exposure to sunlight. They have also been used in traditional medicine to treat various disorders and boost immunity. However, consuming raw or undercooked shiitake mushrooms may cause allergic reactions in some individuals.
