Shiitake Mushroom

Choose shiitakes with firm, intact caps that are dark brown (not dried out). The underside gills should be white or pale and tightly packed. Fresh shiitakes have a subtle fragrance. Avoid any with wet spots or a slimy feel. Dried shiitakes should be whole with no moisture.

Fresh shiitakes keep in a paper bag in the refrigerator for 7–10 days. Dried shiitakes are shelf-stable for months in an airtight container. Soak dried mushrooms in warm water before using, and save the soaking liquid for stocks and sauces.

Essential in Asian stir-fries, soups, and broths. The stems make incredible stock. Also excellent roasted, in pasta, risotto, and braised dishes. Shiitakes pair beautifully with soy, ginger, garlic, and sesame.

Rich in B vitamins (especially niacin), copper, selenium, and manganese. Shiitakes are one of the few plant sources of vitamin D — fresh ones exposed to sunlight increase their vitamin D content significantly.

Shiitake is Japanese for 'mushroom of the oak tree' — they naturally grow on hardwood logs. They've been cultivated in Asia for over 2,000 years. The Lentinan compound in shiitakes has been studied for immune-boosting and anti-cancer properties.

Shiitakes are grown on sterilized hardwood sawdust or logs, making them sustainable. The cultivation process requires less water than many crops.