Shiitake mushrooms 椎茸 also known as lentins are highly prized in Asia (China, Korea and Japan). They are the most cultivated after the button mushroom and are very present in Japanese cuisine.
Shiitake, a mushroom full of virtues
The name shiitake comes from ” shii ” the name of the tree on which it grows and ” také ” means “growing on”. Its taste is sweet and pleasant, close to the black mushroom but more fragrant and woody, its texture is very soft. It has been cultivated for thousands of years for its refined taste but also for its medicinal virtues. Indeed, the shiitake mushroom prevents aging, fights against cholesterol and is anti-carcinogenic. Shiitake is one of the most popular mushrooms in Japanese cuisine and is also well known outside Japan.
In Japanese cuisine
In Japan, shiitake mushroom is found in many dishes and is one of the ingredients of dashi. Shiitake mushroom is one of the ingredients of the broth that is the basis of Japanese cuisine. Moreover, shiitake mushroom has the property umami a property that makes the dish more tasty. It is easy to understand why it is used so much. Here are some typical dishes made with shiitake:
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How do you prepare shiitake mushrooms? Our tips
As you can see, shiitake mushroom cooks well in a pan, wok, steamer, broth and can even be eaten raw in a salad. You can find fresh mushrooms in Grand Frais stores for example and dried in Asian grocery or organic stores. Fresh, it can be kept for 1 week in the vegetable bin. Shiitake mushrooms do not need to be washed under water, but you can clean them gently with a damp cloth because they are light and fragile. Dried, they keep much longer but must be rehydrated in water. You can also keep this water to make a broth.
It is a very tasty mushroom that deserves to be discovered! The fresh one is much better to taste! Don’t hesitate to buy them and cook them in different ways.
