Shii-Take

(Lentinula edodes)

Aspect:
The shiitake has a slightly undulated, light to dark brown hat which can be very smooth or scaly depending on the strain. Unlike Oyster, Shiitake mushroom takes longer time to grow. Shiitake is also very sensitive to environmental conditions.

Taste:
Shiitake is becoming more and more popular within haute cuisine, not only because of its extraordinary taste. Its light brown flesh is firm and juicy, its taste very aromatic and slightly similar to garlic.

Preparation:
Due to its origin, shiitake is most likely to be used in Asian dishes, but also suitable for other recipes. It is also ideal for a barbecue.

Preservation:
Fresh shiitake can be stored in a fridge or a cool and dark place for about 7 days. Shiitake mushrooms can also be dried.

Ingredients:
Shiitake contains high amounts of proteins, carbohydrates, vitamin C, iron and sodium. Asian medicine uses this mushroom to treat high cholesterol levels, rheumatism, low immunity and allergies.