Sarah Brown
The shiitake mushroom, native to East Asia, is a macrofungus that grows in groups on the decaying wood of deciduous trees. It is also commonly called the black mushroom or oakwood mushroom. Shiitake mushrooms are widely cultivated and consumed around the world, contributing about 25% of the total yearly production of mushrooms. They are prized for their rich, woodsy flavour and dense, meaty texture. Shiitake mushrooms are also known for their nutritional and medicinal benefits, including boosting immunity, managing cholesterol, and providing vitamin D.
| Characteristics | Values |
|---|---|
| Common Names | Shiitake, sawtooth oak mushroom, black forest mushroom, black mushroom, golden oak mushroom, oakwood mushroom |
| Genus | Lentinula |
| Species | Edodes |
| Origin | East Asia |
| Colour | Tan to dark brown |
| Cap Shape | Umbrella-shaped |
| Texture | Dense and meaty |
| Flavour | Savory, earthy, smoky |
| Nutrition | High in dietary fibre, B vitamins (especially pantothenic acid), copper, selenium, manganese, iron, potassium, vitamin D, and protein |
| Cultivation | Grown on hardwood logs, sawdust blocks, or sawdust pellets |
| Allergies | May cause an allergic reaction called "shiitake dermatitis" |
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What You'll Learn
- Shiitake mushrooms are native to East Asia and are cultivated and consumed around the world
- They are rich in dietary fibre, B vitamins, copper, selenium, manganese, and iron
- Shiitake mushrooms have been used medicinally in Asia for over 2000 years
- They are typically grown on artificial substrates, sawdust, or hardwood logs, often oak logs
- Shiitake mushrooms are likely safe when cooked and eaten in food amounts
Shiitake mushrooms are native to East Asia and are cultivated and consumed around the world
Shiitake mushrooms, scientifically known as Lentinula edodes, are native to East Asia. They are commonly called "black forest mushroom", "black mushroom", "golden oak mushroom", or "oakwood mushroom". They 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 seen in the Records of Longquan County compiled by He Zhan in 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. Commercial production of shiitake mushrooms began in the 1930s, and they are now cultivated all over the world, contributing about 25% of the total yearly production of mushrooms. They are typically grown on artificial substrates or hardwood logs, such as oak.
Shiitake mushrooms have 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, stir-fried vegetable dishes, and steamed and simmered dishes. They are also used in weeknight pizza and pasta dishes.
Shiitake mushrooms are rich in B vitamins, vitamin D, copper, selenium, manganese, iron, magnesium, and potassium. They also contain dietary fiber, protein, and various amino acids. They are likely safe when cooked and eaten in food amounts, but consuming them raw or slightly cooked may cause an allergic reaction called "shiitake dermatitis".
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They are rich in dietary fibre, B vitamins, copper, selenium, manganese, and iron
Shiitake mushrooms are native to East Asia and are cultivated and consumed around the world. They are commonly used in East and Southeast Asian cuisines, such as in soups, braises, and stir-fried vegetable dishes. They have an earthy, smoky flavour and a rich, meaty texture.
Shiitake mushrooms are rich in dietary fibre, B vitamins, copper, selenium, manganese, and iron. They are also a good source of potassium, providing about 58 mg per mushroom. In addition, they contain vitamin D, which is essential for calcium absorption and bone health. Vitamin D also helps improve immunity, regulate blood sugar, and protect heart health.
The B vitamins found in shiitake mushrooms include thiamin, riboflavin, niacin, pantothenic acid, pyridoxine, and folates. These vitamins contribute to various bodily functions, including energy metabolism, nerve function, and the formation of red blood cells.
Copper, another essential nutrient found in shiitake mushrooms, plays a vital role in energy production, iron absorption, and the formation of connective tissues. Selenium, also present in shiitake mushrooms, is a powerful antioxidant that helps protect the body's cells from damage caused by free radicals.
Manganese is important for bone health, metabolism, and the production of connective tissues. It also acts as an antioxidant, helping to protect the body from damage caused by free radicals. Iron, the final notable mineral in shiitake mushrooms, is essential for the production of red blood cells and the transport of oxygen throughout the body.
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Shiitake mushrooms have been used medicinally in Asia for over 2000 years
Shiitake mushrooms, scientifically known as Lentinula edodes, are native to East Asia. They are commonly called "sawtooth oak mushrooms", "black forest mushrooms", "black mushrooms", "golden oak mushrooms", or "oakwood mushrooms". They 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 seen in the Records of Longquan County compiled by He Zhan in 1209 during the Song dynasty in China. The description of shiitake cultivation from that literature was later adapted in a book by a Japanese horticulturist Satō Chūryō in 1796, the first book on shiitake cultivation in Japan. 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 are commonly used in cooking. In Chinese cuisine, they are used in soups, braises, and stir-fried vegetable dishes. In Japan, they are served in miso soup, used as the basis for a kind of vegetarian dashi, and as an ingredient in many steamed and simmered dishes. They are also used in weeknight pizza and pasta dishes.
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They are typically grown on artificial substrates, sawdust, or hardwood logs, often oak logs
Shiitake mushrooms are typically grown on artificial substrates, sawdust, or hardwood logs, often oak logs. 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 shii, the name of the tree it grew on, and take, meaning mushroom. In Japan, the shiitake was cultivated by cutting down the shii tree (an oak relative) and placing the logs by trees that were already growing shiitake or were known to contain shiitake spores.
The shiitake mushroom is among the most commonly cultivated fungi in the world, contributing about 25% of the total yearly production of mushrooms. Commercially, shiitake mushrooms are typically grown in conditions similar to their natural environment. The natural environment of shiitake mushrooms is the decaying wood of deciduous trees, particularly shii and other chinquapins, chestnut, oak, maple, beech, sweetgum, poplar, hornbeam, ironwood, and mulberry.
The two different parts of the shiitake, the mycelium and the fruiting body, grow best at different temperatures. The mycelia grow best at temperatures between 40 and 80 degrees Fahrenheit, while the fruiting body grows best at temperatures between 55 and 70 degrees Fahrenheit. The fruiting body also requires more light and humidity than the mycelia. The fruiting bodies grow in the spring or fall, when temperatures are moderate, conditions are moist, and more light may penetrate the forest canopy as leaves are just budding or falling.
Commercially grown shiitake mushrooms are usually cultivated on logs, sawdust blocks, or sawdust pellets. The use of sawdust instead of logs allowed for faster production. The mushrooms' fruiting bodies are generally light-colored to reddish-brown, with a convex pileus (cap) supported by a fibrous stipe (stalk). The pileus can be 3–6 inches in diameter, and features white gills on the underside.
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Shiitake mushrooms are likely safe when cooked and eaten in food amounts
Shiitake mushrooms are a type of edible fungus that is native to East Asia. They have been cultivated and used in cooking for centuries, particularly in Chinese and Japanese cuisine. Shiitake mushrooms are known for their umami flavor and meaty texture, and they are considered a delicacy in many parts of the world.
When it comes to food safety, shiitake mushrooms are generally considered safe to consume when they are cooked and eaten in typical food amounts. This means that you can safely enjoy shiitake mushrooms as part of a meal or as a cooked ingredient in dishes such as stir-fries, soups, and stews. However, it's important to note that shiitake mushrooms, like any other type of food, should be consumed in moderation as part of a balanced diet.
While shiitake mushrooms are safe to eat, some people may have an allergy or sensitivity to them. Symptoms of a shiitake mushroom allergy can include itching, hives, swelling, and difficulty breathing. If you experience any of these symptoms after consuming shiitake mushrooms, seek medical attention immediately. It's also important to buy shiitake mushrooms from a reputable source to ensure they have been properly cultivated and stored, reducing the risk of contamination or foodborne illness.
In very rare cases, shiitake mushrooms can cause a condition called shiitake dermatitis, which results in a skin rash. This reaction is thought to be caused by a compound called lentinan, which is found in the mushrooms. Cooking the mushrooms may reduce the risk of this reaction, as lentinan is heat-sensitive. However, if you experience any skin irritation or rash after handling or consuming shiitake mushrooms, discontinue use and consult a healthcare professional.
Overall, shiitake mushrooms are a safe and delicious addition to your diet when cooked and eaten in food amounts. They provide various potential health benefits, including boosting the immune system, lowering cholesterol, and reducing inflammation. However, as with any new food, it's always advisable to introduce shiitake mushrooms in moderate amounts to ensure they agree with your individual biology.
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Frequently asked questions
A shiitake mushroom is a macrofungus native to East Asia, which is cultivated and consumed around the world.
Shiitake mushrooms are tan to dark brown and have broad, umbrella-shaped caps, wide open veils, tan gills and curved stems.
Shiitake mushrooms have an earthy, smoky flavour and a rich, meaty yet buttery texture when cooked.
Shiitake mushrooms are cultivated on artificial substrates, sawdust, or hardwood logs, often oak logs.
Shiitake mushrooms are low in calories and rich in amino acids, vitamins, and dietary minerals. They also contain various compounds and nutrients that may support immunity, heart health, and cancer treatment. However, raw or slightly cooked shiitake mushrooms may cause an allergic reaction called shiitake dermatitis.
