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.
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.
Interestingly, Shiitake mushrooms have been used medicinally in Chinese medicine for thousands of years. With health-promoting properties, including immune support, and fairly bursting with vitamins, minerals and protein, these are mushrooms you want to know.
Just the facts
- Cultivated mushrooms
- Certified organic
- Available all year
- Allergen: Contains mushrooms
- Product of the USA
- For best taste, store in the refrigerator and use or freeze within 3-5 days of receipt
For exotic mushrooms that can be cultivated, we work with organic mushroom farms around the United States. These farms provide clean, fresh and flavorful mushrooms that are grown in optimum conditions on natural substrate. They are meticulous in their processes, continually monitoring the growing conditions to improve characteristics such as size, flavor and presentation.
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.
Their unique and energy-efficient growing process depends on natural conditions. They use multiple greenhouses, and manage temperatures with fans and air. The controlled sunlight increases mushroom density, quality and vitamin D content. The Shiitake mushrooms are picked young, when they have firmer texture and more concentrated flavor than the average Shiitakes on the market.
Because the farm is near us in New Jersey, we get the freshest possible mushrooms delivered within a day of harvest.
The stems of shiitake are fibrous and not edible. But don’t waste them. Trim them off and save them in the freezer to use in your next vegetable stock. Mushroom parts add depth of flavor and that ineffable umami that is so desirable.