Emily Johnson
Shiitake mushrooms, native to East Asia, are widely cultivated and consumed around the world. In nature, they grow on decaying logs of the shii tree, a type of Castanopsis cuspidata tree native to Japan. They are also found on other deciduous trees, including chinquapins, chestnut, oak, maple, beech, and mulberry. Commercially, shiitake mushrooms are grown in similar conditions to their natural environment, on artificial substrates or hardwood logs. The cultivation methods used in Japan have been adopted worldwide and have remained largely unchanged for centuries. In recent years, shiitake mushroom sales in the United States have been significant, with a reported $27 million in sales from 2021 to 2022. Shiitake mushrooms can also be grown at home, with the right conditions and techniques.
| Characteristics | Values |
|---|---|
| Common Names | Shiitake, sawtooth oak mushroom, black forest mushroom, black mushroom, golden oak mushroom, oakwood mushroom |
| Scientific Name | Lentinula edodes |
| Origin | Native to East Asia |
| Colour | Tan to dark brown |
| Cap Size | 2-4 inches (5-10 cm) |
| Texture | Dense, meaty, stems range from tender to fibrous |
| Flavour | Earthy, smoky, rich, buttery, umami |
| Nutrients | Powerful source of nutrients, contains amino acids, may protect against cancer and inflammation |
| Cultivation | Grown on decaying wood of deciduous trees, especially shii and other chinquapins, chestnut, oak, maple, beech, sweetgum, poplar, hornbeam, ironwood, and mulberry |
| Commercial Cultivation | Grown on artificial substrate, sawdust, or hardwood logs, often oak |
| Worldwide Production | 25% of total yearly mushroom production |
| Commercial Production | Began in the 1930s |
| Selection | Select firm mushrooms with a fresh, smooth, dry appearance and firm gills |
| Cleaning | Brush off debris or rinse briefly under running water, pat dry |
| Storage | Store in original packaging or a porous paper bag |
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What You'll Learn
Shiitake mushrooms grow on decaying wood
Shiitake mushrooms are native to East Asia and are cultivated and consumed around the world. They are typically grown on hardwood logs, such as oak, in a similar environment to their natural habitat. They are also grown on artificial substrates.
Shiitake mushrooms are a type of macrofungus that grows on decaying wood. They are often found on dead logs in woodlands, specifically those of the Castanopsis cuspidata tree, also known as Shii trees, from which the mushroom gets its name. The shiitake mushroom is called "shiitake" in Japanese, with "shii" referring to the Castanopsis tree and "take" meaning mushroom.
When growing shiitake mushrooms, it is important to select a healthy log that is disease-free and shows no signs of other fungi. While some people choose to use logs found in nature, this is not recommended as they may be occupied by competing organisms. Instead, it is best to purchase a log specifically for growing mushrooms, such as a hardwood log or a dense wood-based substrate like a sawdust block.
Shiitake mushrooms are prized for their rich taste and are used in a variety of dishes, including soups, stir-fries, and stews. They are also known for their health benefits, including potential heart health and immune-boosting properties, as well as their ability to lower cholesterol. Additionally, shiitake mushrooms are low in calories and offer a good amount of fiber, B vitamins, and minerals.
Shiitake mushrooms are widely cultivated, contributing about 25% of the total yearly mushroom production. They are grown in many places around the world, with Japan producing around 83% of the global supply. The United States, Canada, Singapore, and China are also notable producers of shiitake mushrooms.
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Forest management practices
Shiitake mushrooms have been grown in the United States since the early 1980s, and most forest cultivation has been conducted in the southern and Midwestern regions. The process of cultivating shiitake mushrooms is still relatively new, and there is no definitive "right" way to do it. However, there are some general strategies and best management practices that have been outlined by researchers and experienced growers.
One of the first steps in cultivating shiitake mushrooms is to select the appropriate tree species as a substrate. The tree species most commonly recommended is white oak (Quercus alba), but other options include sweetgum (Liquidambar styraciflua) and red maple (Acer rubrum). Growers should also choose the right strain of shiitake mushroom, as different strains can result in significantly different yields.
Inoculating logs with spawn is another critical step in the cultivation process. Logs are typically inoculated with shiitake spawn and placed in a "laying yard" while the fungal mycelium colonizes and decays the wood, a period called the "spawn run." Mushroom production can be stimulated by sufficient rainfall or by deliberately submerging the logs in water for 1–3 days, depending on the season and other factors. This process is known as "forcing."
In addition to outdoor log production, shiitake mushrooms can also be grown on artificial sawdust logs in controlled indoor environments. This method has allowed for the expansion of shiitake cultivation beyond traditional log-based production. However, it is important to note that successful shiitake cultivation, regardless of the method, requires careful attention to environmental conditions and management practices.
Growers should also consider the economic aspects of shiitake production, including the costs of spawn, equipment, and labour, as well as the potential yields and profitability. Marketing is another essential factor in the success of shiitake cultivation, and growers should identify prospective outlets and build relationships with buyers before production begins.
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Fruiting, harvesting and storage
Shiitake mushrooms are widely cultivated worldwide, contributing about 25% of the yearly mushroom production. They are native to East Asia and are typically grown on hardwood logs, such as oak. In the United States, Ohio is a prominent producer of shiitake mushrooms, with its forestlands providing the necessary materials, such as unmarketable logs, for cultivation.
Fruiting
Shiitake logs are ready for fruiting when the shiitake has colonized the outer cylinder of available sapwood, typically occurring six to 24 months post-inoculation. Temperature and moisture changes trigger fruiting, with logs soaked in water to stimulate "forced fruiting". This technique is often employed during the summer months to induce fruiting artificially. Naturally, fruiting occurs primarily in the wet, cool seasons of spring and autumn.
To promote fruiting, logs are shocked and then stacked in configurations that facilitate harvesting, such as the high A-frame or lean-to methods. Protective coverings or fruiting blankets are used to maintain optimal humidity and temperature conditions. Pinning, the early development of mushrooms, occurs three to five days after shocking, leading to the emergence of "pins" or baby mushrooms.
Harvesting
Harvesting shiitake mushrooms is a straightforward process. After the pins have emerged, the protective covering is removed to expose the logs, resulting in the formation of dry, firm mushrooms within seven to ten days. The fruiting period typically lasts one to two weeks, depending on temperature and strain. Growers often harvest all the mushrooms in a single session unless there are distinct pin sets at different growth stages.
Storage
After harvesting, the logs are rested for one to three months. Maintaining log moisture content between 30% and 40% inhibits pinning and promotes mycelial growth. Warm temperatures accelerate log recovery, after which they can be soaked to induce another flush of mushrooms.
To obtain a second flush, the harvested block should be dried for three to four weeks and then submerged in water for hydration. This process enhances the chances of a successful second fruiting attempt.
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Commercial cultivation
Shiitake mushrooms are the second most widely cultivated mushrooms in the world, contributing about 25% of the total yearly mushroom production. They are native to East Asia and were first scientifically described in 1877. Commercial production of shiitake mushrooms began in the 1930s, and they are now cultivated all over the world, with around 83% of shiitake grown in Japan. Other countries that produce shiitake mushrooms include the United States, Canada, Singapore, and China.
Once the logs are ready, they are shocked, and then stacked for fruiting, using configurations such as the high A-frame or lean-to method. The stacking arrangement should allow easy access to all sides of each log for harvest. Logs stacked outdoors may be covered to protect them from wind and rain, stabilize temperatures, and localize humidity. Fruiting blankets, which are porous, synthetic materials that hold water and allow air movement, are recommended for maintaining the necessary humidity levels during fruiting.
Pinning, or early mushroom development, occurs three to five days after shocking, or it can happen naturally after a week. At this stage, the logs should have a moisture content of 35% to 60%, and the temperature should be between 55–65 °F with a relative humidity of at least 85%. Light is also important during pinning, as shiitake mushrooms require light to fruit. Once the pinning has emerged, the protective covering can be removed to expose the logs and produce dry, firm mushrooms. The fruiting period typically lasts one to two weeks, depending on temperature and strain.
After the fruiting period, the mushrooms are harvested and stored. The harvested mushrooms are then prepared for market or further processing. Commercial growers often have large-scale operations, but shiitake mushrooms can also be grown by smaller farmers or even at home on a deck or in a garden.
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Allergic reactions
Shiitake mushrooms are one of the most consumed mushroom species worldwide. They are high in protein and have a distinctive meaty texture and flavour. In recent years, shiitake mushroom sales in the United States were estimated to be over $27 million from 2021 to 2022.
Despite their popularity, some people may experience an allergic reaction to shiitake mushrooms. Food allergies occur when the immune system mistakenly identifies certain proteins in food as harmful, triggering an allergic reaction. Symptoms of a shiitake mushroom allergy can vary but may include itchy skin, stomach pain, and, in serious cases, breathing difficulties or anaphylaxis. Anaphylaxis is a rare but severe reaction that requires immediate medical attention. Symptoms can include throat tightening, a severe drop in blood pressure, rapid pulse, or loss of consciousness.
In addition to allergic reactions, some individuals may develop an intolerance to shiitake mushrooms. Food intolerance occurs when the body struggles to digest a particular food, resulting from difficulty metabolising certain compounds in the food. Intolerance symptoms are generally less severe than allergy symptoms but can still cause significant discomfort. Intolerance to shiitake mushrooms may manifest as gastrointestinal symptoms such as oesophageal discomfort.
One of the most common reactions associated with shiitake mushrooms is Shiitake Mushroom Dermatitis, also known as Flagellate Dermatitis. This reaction presents as an intensely itchy rash that can develop after consuming raw, undercooked, or even cooked shiitake mushrooms. The rash typically occurs within 24 hours of consuming the mushrooms and resolves within 10 to 14 days with conservative management. Topical steroids and antihistamines can be used to treat the rash.
If you suspect an allergy or intolerance to shiitake mushrooms, it is important to consult a healthcare professional and refrain from self-diagnosis. A doctor can provide advice based on your symptoms, medical history, and dietary habits. Keeping a food diary and undergoing a food intolerance test can also help identify patterns related to shiitake mushroom consumption.
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Frequently asked questions
Shiitake (she-e-ta-key) or Lentinula edodes, is a white-rot fungus native to East Asia. It is also known as the sawtooth oak mushroom, black forest mushroom, golden oak mushroom, or oakwood mushroom.
Shiitake mushrooms are cultivated and consumed around the world. They grow in groups on the decaying wood of deciduous trees, especially shii trees, but also chestnut, oak, maple, beech, sweetgum, poplar, hornbeam, ironwood, and mulberry.
Commercially, shiitake mushrooms are grown on artificial substrates or hardwood logs, such as oak, in conditions similar to their natural environment. They can also be grown on supplemented sawdust.
At the time of writing, log-grown shiitake mushrooms were selling for $10 to $18 per pound in New England. In the United States, shiitake mushroom sales were estimated to be over $27 million from 2021 to 2022.
Shiitake mushrooms are vulnerable to cold and windy conditions, which may inhibit growth. They also need to be protected from rain as they can act like sponges and soak up water, reducing their value.
