Shiitake – The Mushroom Exotic

In nature, the shiitake grows on the bark of deciduous trees with hard or dead wood. Its hat is light to dark brown and 2–10 cm wide. The lamellae are pale white to brownish, its flesh is light, firm and juicy. The shiitake has a strong flavor and gives off a mushroomy scent. In Japan and China, the fungus has been valued as a food and medicinal product for thousands of years. In Asian natural medicine, it is attributed a healing effect. With regular consumption z. B. the immune system can be strengthened.

Origin

Netherlands, Germany, USA, Japan.

Taste

Its taste is intense and spicy.

Use

The mushroom is not washed, otherwise, it will become saturated and lose its taste and consistency. It is best to clean with a damp cloth or brush, if necessary cut off the handle. Its aroma unfolds optimally if salt and other spices are only added at the end of the cooking process. Shiitake is suitable for drying, roasting, steaming, frying, grilling, and cooking as well as an accompaniment to meat and other dishes. It tastes delicious in mushroom risotto, for example, and it also goes well with Japanese noodles. It is also used to give sauces a special aroma.

Storage

Shiitakes can be stored in the vegetable compartment of the refrigerator for about five to seven days, or a little longer at 2-3°C. Basically, they should be stored away from drafts and direct sunlight at a low temperature and humidity.

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