Holy shiitake! These mushrooms are considered one of the healthiest foods on the planet. Shiitake mushrooms have been used medicinally in Chinese medicine for thousands of years. And science keeps proving that these mushrooms are fairly bursting with vitamins, minerals, and protein, and have health-promoting properties, including immune support, antiviral and cholesterol-lowering abilities.
The Shiitake mushroom (Lentinula edodes) is one of the most popular mushrooms worldwide. With its large, firm cap, meaty texture, and earthy flavor, it’s a must for Asian cooking. But it’s not limited to the cuisines of Asia.
Anywhere you want meaty mushrooms and umami flavor, think Shiitake. Slice the thick caps and use them in soups, sautés, stuffing, risotto and pasta dishes – save the stems for vegetable stock, as they are tough and chewy. Shiitake mushrooms are versatile and quite kitchen-friendly.
Our organic Shiitake mushrooms are grown by an immigrant family from Taiwan, who brought specialized knowledge of mushroom cultivation and a specific Asian strain of Shiitake with them when they established their small farm in New Jersey. This strain has been selected for its thicker cap and a superior taste profile.
Cooking Shiitake Mushrooms
These organic, cultivated shiitake are usually fairly clean, so there is no need to rinse them. Since mushrooms act as sponges, we recommend dry brushing or wiping with a damp cloth if any cleaning is necessary.
The stems of shiitake are fibrous and not edible, so trim them off. But don’t waste them; save stems in the freezer to use in your next vegetable stock. Mushroom bits and pieces add depth of flavor and that ineffable umami that is so desirable.