Laura Smith
The shiitake mushroom, also known as the black mushroom or oakwood mushroom, is a macrofungus native to East Asia. It is cultivated and consumed around the world, contributing about 25% of the yearly mushroom production. Shiitake mushrooms have umbrella-shaped caps, tan gills, and curved stems. They are often described as having an earthy, smoky flavour and a rich, buttery texture. They are used in a variety of dishes, including soups, stir-fries, and steamed and simmered dishes. Shiitake mushrooms are also known for their health benefits, including boosting immunity and managing cholesterol.
| Characteristics | Values |
|---|---|
| Common names | shiitake, sawtooth oak mushroom, black forest mushroom, black mushroom, golden oak mushroom, oakwood mushroom |
| Scientific name | Lentinula edodes |
| Genus | Lentinula |
| Origin | East Asia |
| Natural distribution | warm and moist climates in Southeast Asia |
| Earliest written record of cultivation | 1209, during the Song dynasty in China |
| Commercial cultivation | 1930s |
| Commercial production substrate | artificial substrate, sawdust, or hardwood logs, often oak logs |
| Natural habitat | decaying wood of deciduous trees, especially shii, chinquapins, chestnut, oak, maple, beech, sweetgum, poplar, hornbeam, ironwood, and mulberry |
| Color | light-colored to reddish brown, tan to dark brown |
| Shape | umbrella-shaped cap, curved stem |
| Texture | dense, meaty, fibrous |
| Flavor | earthy, smoky, rich, meaty, buttery, umami |
| Nutrition | vitamin D, vitamin B, copper, selenium, manganese, iron, magnesium, potassium, dietary fiber, protein, carbohydrates, water, polysaccharides |
| Health benefits | boosts immunity, helps manage cholesterol, supports heart health, may aid cancer treatment |
| Potential risks | allergic reaction, skin rash, stomach discomfort, blood abnormalities, skin swelling, increased sun sensitivity, breathing problems |
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What You'll Learn
- Shiitake mushrooms are native to East Asia and are now cultivated and consumed worldwide
- They are a good source of vitamin D, B vitamins, copper, selenium, manganese, and iron
- Shiitake mushrooms have an earthy, smoky flavour and a meaty texture
- They are used in East and Southeast Asian cuisines, especially in soups, stir-fries, and steamed dishes
- Shiitake mushrooms are typically grown on hardwood logs, sawdust, or artificial substrates
Shiitake mushrooms are native to East Asia and are now cultivated and consumed worldwide
Shiitake mushrooms (Lentinula edodes) are native to East Asia. They are commonly called "black mushrooms" and grow in groups on the decaying wood of deciduous trees, particularly shii and other chinquapins, chestnut, oak, maple, beech, sweetgum, poplar, hornbeam, ironwood, and mulberry. The earliest written record of shiitake cultivation is from 1209 during the Song dynasty in China. The Japanese cultivated the mushroom by cutting shii trees with axes and placing the logs by trees that were already growing shiitake or contained shiitake spores.
Shiitake mushrooms have broad, umbrella-shaped caps, wide open veils, tan gills, and curved stems. They are often described as having an earthy, smoky flavor and a rich, meaty yet buttery texture when cooked. They are commonly found in dishes that call for bold flavors, such as soups, braises, and stir-fried vegetable dishes. They are also used in weeknight pizza and pasta dishes.
Shiitake mushrooms are now cultivated and consumed worldwide. They are the second most commonly eaten mushrooms globally and make up about a quarter of all cultivated mushrooms. Commercially, they are typically grown in conditions similar to their natural environment on either artificial substrates or hardwood logs, such as oak. They are also grown on sterilized sawdust, which allows for faster production.
Shiitake mushrooms offer numerous health benefits, such as boosting immunity, helping to manage cholesterol, and providing vitamin D, magnesium, and dietary fiber. They also contain all nine essential amino acids, making them a complete protein. However, consuming raw or slightly cooked shiitake mushrooms may cause an allergic reaction called "shiitake dermatitis," a rash that occurs all over the body, including the face and scalp.
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They are a good source of vitamin D, B vitamins, copper, selenium, manganese, and iron
Shiitake mushrooms are a good source of vitamin D, B vitamins, copper, selenium, manganese, and iron. They are native to East Asia and have been used in traditional Chinese medicine and the medical traditions of Japan, Korea, and Eastern Russia. In Chinese medicine, shiitake are believed to boost health and longevity and improve circulation. They are also thought to have antimicrobial properties and may help fight infections and promote bone health.
Vitamin D is essential for building strong bones, and shiitake mushrooms are one of the few natural plant sources of this nutrient. The vitamin D levels in mushrooms can vary depending on how they are grown and their exposure to UV light. Shiitake mushrooms also contain vitamin D2, which is not as effective as vitamin D3 found in animal-based foods. However, consuming shiitake with higher vitamin D levels may contribute to improved bone density.
B vitamins are important for various bodily functions, including energy metabolism and maintaining healthy skin, hair, and nails. Shiitake mushrooms are a good source of B vitamins, including riboflavin, niacin, vitamin B5, vitamin B6, and folate. These vitamins contribute to overall health and well-being.
Copper is a mineral that plays a vital role in energy production, brain health, and the formation of red blood cells. Shiitake mushrooms are a good source of copper, providing 39% of the daily recommended value in just 15 grams of dried shiitake.
Selenium is another essential mineral that acts as an antioxidant in the body, helping to protect cells from damage caused by free radicals. Shiitake mushrooms provide 10% of the daily recommended value of selenium per 15 grams of dried shiitake.
Manganese is important for bone health, metabolism, and protecting cells from oxidative stress. Shiitake mushrooms contain 9% of the daily recommended value of manganese per 15 grams of dried shiitake.
Iron is essential for the production of red blood cells and transporting oxygen throughout the body. While shiitake mushrooms are not considered a high source of iron, they do contain 0.40 milligrams of iron per 100 grams. Additionally, the vitamin C content in shiitake mushrooms can help improve iron absorption when combined with other iron-rich foods.
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Shiitake mushrooms have an earthy, smoky flavour and a meaty texture
Shiitake mushrooms are native to East Asia and are now cultivated and consumed worldwide. They are typically grown on hardwood logs, such as oak, or artificial substrates, in conditions that mimic their natural environment. The mushrooms have broad, umbrella-shaped caps, tan gills, and curved stems.
Shiitake mushrooms are known for their earthy, smoky flavour and meaty texture. This savoury, umami-rich flavour is enhanced by cooking, which releases the mushroom's characteristic aromas. Salting while cooking can further intensify the flavour, making shiitake mushrooms a popular choice for adding depth to dishes.
The meaty texture of shiitake mushrooms ranges from tender to fibrous, with the stems being particularly chewy. Removing the stems before cooking can make them easier to eat, and the stems can be saved to add flavour to soups and stocks.
When selecting shiitake mushrooms, look for firm, fresh mushrooms with a smooth, dry surface and plump, firm gills. These mushrooms are a nutritious choice, offering various health benefits due to their vitamin, mineral, and antioxidant content. They are low in calories and a good source of dietary fibre, vitamins B and D, copper, selenium, manganese, and iron.
Shiitake mushrooms are commonly used in East and Southeast Asian cuisines, adding bold flavours to soups, stir-fries, and braised dishes. They are also versatile enough to be enjoyed in Western dishes like pizza and pasta. Whether cooked whole or sliced, shiitake mushrooms are a tasty and nutritious addition to any meal.
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They are used in East and Southeast Asian cuisines, especially in soups, stir-fries, and steamed dishes
Shiitake mushrooms are widely used in East and Southeast Asian cuisines. They are native to East Asia and have been cultivated and consumed in the region for centuries. The earliest written record of shiitake cultivation dates back to the Song Dynasty in China in 1209. The mushroom gets its name from the Japanese word "shii", the name of the tree it grows on, and "take", which means mushroom.
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 commonly served in miso soup, used as a base for vegetarian dashi, and as an ingredient in steamed and simmered dishes. The Japanese cultivate shiitake by cutting down shii trees, which are related to oak trees, and placing the logs near trees already growing shiitake or containing shiitake spores.
Shiitake mushrooms have a rich, earthy, and smoky flavour, with a meaty yet buttery texture when cooked. They are known for their broad, umbrella-shaped caps, open veils, tan gills, and curved stems. The mushrooms are typically light-coloured to reddish-brown and have a diameter of 8-15 cm.
When selecting shiitake mushrooms for cooking, it is best to choose those that are firm, with a smooth, dry, and plump appearance. The gills of the mushroom should be firm as well. Before cooking, any debris can be brushed off with fingers or a damp paper towel, or the mushrooms can be briefly rinsed under running water and patted dry. The stems of shiitake mushrooms can be tough, so they are often removed and saved to add an umami flavour to soups, stocks, and sauces. Salting the mushrooms while cooking can further enhance their flavour.
Shiitake mushrooms are not only delicious but also nutritious, containing vitamins, minerals, and antioxidants. They are a good source of vitamin D, which is essential for calcium absorption and immune function. They also contain B vitamins, copper, selenium, manganese, iron, magnesium, and dietary fibre.
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Shiitake mushrooms are typically grown on hardwood logs, sawdust, or artificial substrates
Shiitake mushrooms are often grown on hardwood logs, especially oak, which is a relative of the shii tree. They are also cultivated on sawdust, which allows for faster production. The use of sawdust in cultivation is a more recent development, with commercial production of shiitake mushrooms beginning in the 1930s.
The mushrooms are grown on logs or sawdust blocks, with the mycelia, a hairlike structure, penetrating the substrate and providing nutrients to the mushroom. The mycelia thrive in temperatures between 40 and 80 degrees Fahrenheit, while the fruiting body, or the part that is harvested and eaten, grows best between 55 and 70 degrees Fahrenheit. The fruiting body also requires more light and humidity and grows in the spring or fall when temperatures are moderate and more light penetrates the forest canopy.
Shiitake mushrooms are also cultivated on artificial substrates, grown at scale by large mushroom growers, as well as by farmers seeking to increase the productivity of their forest land. They can even be grown at home, on a back deck or in a garden.
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Frequently asked questions
Shiitake mushrooms are a type of edible fungus native to East Asia. They are cultivated and consumed around the world and are the second most commonly eaten mushrooms globally.
Shiitake mushrooms are typically tan to dark brown and have broad, umbrella-shaped caps, wide open veils, tan gills and curved stems.
Shiitake mushrooms have a rich, woodsy flavour and a dense, meaty texture. They are commonly found in dishes that require bold flavours.
