Aroma and Flavour
Binomial name: Lentinula edodes (Shiitake)
Production protocol: biologically produced in sterilized sawdust substrate.
Dehydration methodology: our Shiitake mushrooms are manually harvested and dehydrated through controlled temperature (between 40ºC and 45ºC), and humidity, thus helping the preservation of all nutritional elements and natural organoleptic characteristics.
Features: The Shiitake mushroom is a highly-nutritious edible, rich in protein, vegetable-fibre, some complex B vitamins (B2, B3, B5, B6, B9), and minerals like calcium, magnesium, phosphorus, potassium, and iron. It’s also a mushroom with a low amount of fat and sodium.
Taste: this mushroom has an intense, and long-lasting flavour, with a slightly spicy ending.
Culinary suggestions: to use them, all that it’s required is to place them in lukewarm water for 30 to 60 minutes, before preparing them. After they’re hydrated, they can be consumed like their fresh counterpart. It finds its ideal use in risottos, and as a soup, creme or pate intensifier. They can also be consumed on the raw (like a healthy snack).
The shiitake mushroom is one of the foods with the highest amount of UMAMI in the world! UMAMI is the fifth taste (after bitter, sweet, savoury and acidic) and is characterized by its capacity of generating saliva, the “mouth-watering” feeling.
Nutritional Values /100g