Shiitake (Lentinula edodes) is a mushroom native to Southeast Asia. It is said that in China and Japan it has been cultivated for over 2000 years and as in other cases its consumption spread to the West and it is currently the most consumed mushroom in the world after the champignon.
It is a mushroom that grows naturally on the decaying wood of some hardwood trees, especially oak, but also chestnut, beech or holm oak. It’s said its name comes from the japanese roots shii which means “oak” and take “mushroom”.
IN THE KITCHEN
This is a species of high gastronomic value. Its aroma is deep, with notes of earth, caramel and nutmeg. Its intense flavor, which falls under the umami category, has some smokiness reminiscent of meat, which is why it is widely used in vegan and vegetarian cuisine. Its texture can be slightly chewy but at the same time velvety and meaty.
It is a very versatile mushroom and adapts to almost any recipe and cooking method: steamed they are fragrant and delicate, sautéed or roasted with just the right heat they give the best of their flavor, stewed they integrate into the whole adding at the same time a peculiar touch. In Russian and Japanese cuisine they are widely used to make soups.
HEALTH BENEFITS
Preliminary studies suggest that Shiitake:
Contains the highest fiber content of all cultivated mushrooms
Helps restore digestive comfort
Its proteins, although moderate, are quite balanced in essential amino acids.
Contains a wide variety of B vitamins, especially B2, B3, B5, B6 and B9
Highlights its contribution of copper, which strengthens the immune system and helps fight inflammatory processes
Contains antioxidant substances that slow down aging
