Shii-take (China)

SHII-Take (China)

Lentinus Edodes

Shiitake mushrooms are small to medium sized with caps averaging 8-13 centimeters in diameter and attached to thin stems. The color of the hats varies from light to dark brown and they have a broad, umbrella-shaped shape with a characteristic curled brim. Inside, the cream-colored flesh is firm, chewy and spongy. Under the cap, the white gills are tightly arranged, they are not attached to the stipe, and depending on the ripeness, there may also be a thin veil over the gills. The ivory to light brown stipe is smooth, tough and fibrous. When cooked, shiitake mushrooms give off a garlic-pineapple aroma and have a savory, earthy, and smoky, umami flavor.

PREPARATION

Shiitake mushrooms fit everywhere. Toss in stir-fries. Add to soups. Sauces, stews, duxelles, gravies, casseroles and rice dishes especially love his friendly tasteful company. Saute and braise; sprinkle with favorite spices and fresh herbs. Enriched baked vegetables and stews. To clean, wipe gently with a damp paper towel or use a mushroom brush. To store, place unwashed mushrooms in one or two layers in a shallow dish covered with a slightly damp paper towel or cheesecloth. Do not enclose mushrooms in plastic. Shiitake mushrooms can be kept for a week, but can lose their special smell and texture. For the best quality, use them on time.

Shiitake mushrooms are high in protein, potassium, niacin and B vitamins, calcium, magnesium and phosphorus. Nutritional research shows that this mushroom fights viruses, lowers cholesterol and regulates blood pressure. The mushroom is low in sodium and low in calories and is a source of fiber. Studies also show that shiitake mushrooms have positive effects on the immune system.

Other Names

Lentinus edodes (Latin)