The shiitake is an edible mushroom native to East Asia, which is cultivated and consumed around the globe. It is considered a medicinal mushroom in some forms of traditional medicine.
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Shiitake (Lentinula edodes)
Shiitake (Lentinula edodes)
Habitat
Shiitake grow in groups on the decaying wood of deciduous trees, particularly shii and other chinquapins, chestnut, oak, maple, beech, sweetgum, poplar, hornbeam, ironwood, and mulberry. Its natural distribution includes warm and moist climates in Southeast Asia.
Texture
Shiitake mushrooms have a meaty and substantial texture, making them a popular choice for both vegetarian and meat-based dishes.
Flavor
Shiitake mushrooms are known for their rich and savory umami flavor. When cooked, they can develop a deep, smoky, and earthy taste that adds depth to a variety of dishes.
Seasonality
There are three basic categories of shiitake spawn: 1) year round fruiting (wide-range); 2) winter to spring (warm); 3) autumn, winter, and spring (cold)
Light-coloured to reddish brown
About the
Shiitake (Lentinula edodes)
Shiitake mushrooms are often cultivated on hardwood logs, especially those from oak trees. They can also be grown on sawdust and other agricultural by-products. Cultivated Shiitakes are available year-round.
Shiitake are widely cultivated worldwide, contributing about 25% of the total yearly production of mushrooms. Commercially, shiitake mushrooms are typically grown in conditions similar to their natural environment on either artificial substrate or hardwood logs, such as oak.
Cultivation
Color
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Habitat
Shiitake grow in groups on the decaying wood of deciduous trees, particularly shii and other chinquapins, chestnut, oak, maple, beech, sweetgum, poplar, hornbeam, ironwood, and mulberry. Its natural distribution includes warm and moist climates in Southeast Asia.
Texture
Shiitake mushrooms have a meaty and substantial texture, making them a popular choice for both vegetarian and meat-based dishes.
Flavor
Shiitake mushrooms are known for their rich and savory umami flavor. When cooked, they can develop a deep, smoky, and earthy taste that adds depth to a variety of dishes.
Seasonality
There are three basic categories of shiitake spawn: 1) year round fruiting (wide-range); 2) winter to spring (warm); 3) autumn, winter, and spring (cold)
Shiitake mushrooms are often cultivated on hardwood logs, especially those from oak trees. They can also be grown on sawdust and other agricultural by-products. Cultivated Shiitakes are available year-round.
Shiitake are widely cultivated worldwide, contributing about 25% of the total yearly production of mushrooms. Commercially, shiitake mushrooms are typically grown in conditions similar to their natural environment on either artificial substrate or hardwood logs, such as oak.
Cultivation
Light-coloured to reddish brown
Color
About the
Shiitake (Lentinula edodes)