Shiitake are powerful mushrooms, their flavor is strong, umami, but not overpowering, and they can be prepared using numerous cooking techniques. Shiitake caps are dark brown in color and rounded at the top when they first form, but the color fades as the cap flattens as the mushroom ages and dries. Shiitake mushrooms are native to East Asia and have been consumed in many Asian countries for centuries. Now this delicious brown mushroom is enjoyed in a variety of dishes around the world. In fact, shiitakes account for about 25% of the world’s annual mushroom production!
The texture of shiitake can vary from delicate to meaty to crunchy, depending on how it is prepared. It is commonly used in stews, soups and noodle dishes, but it is well-suited to almost any type of cuisine. Shiitake mushrooms are also an excellent meat substitute for vegetarians. You can chop them up and sauté them in butter, throw them straight into your favorite dish while it’s cooking, or fry the whole caps for a delicious snack!
Shiitake mushrooms are one of the most famous medicinal mushrooms. It is used to treat a variety of conditions, from high blood cholesterol to cancer and is a tonic that stimulates the immune system and protects against viruses. Shiitake is also a very nutritious mushroom. In addition to being low in calories, shiitake mushrooms contain large amounts of fiber, as well as B vitamins and other minerals (copper, selenium). They also contain many of the same amino acids as meat; this makes them a nutritious addition to a balanced vegetarian diet.
