Aroma and Flavour
Currently, this is one of the most consumed mushroom species in the world..
Native to East Asia, the word “shiitake” stems from the Japanese shii (an oak-like tree) and take (mushroom).
Binomial name: Lentinula edodes (Shiitake)
Production protocol: biologically produced in sterilized sawdust substrate.
Harvest: mushrooms are selected, picked, and packaged manually.
Features: The Shiitake mushrooms 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 a strong and full-bodied flavour, with meat-like texture and a unique aroma.
Culinary suggestions: it finds its ideal use in risottos, soups, roasts, sautees, or grilled dishes. They can also be consumed on the raw.
Trivia: In certain Asian cultures, this mushroom is considered to be the “elixir of life”. Several published studies confirm its role in strengthening and stimulating the immune system, among other medicinal benefits.
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