Shiitake Mushrooms

Fun fact: Shiitake is the second most eaten mushroom in the world.
Shiitake mushrooms are part of the Polyporaceae fungi family.
Shiitakes are indigenous to East Asia and grow on decomposing hardwood trees. They can also be cultivated on hardwood logs or in a sawdust substrate.

Nutrition

Shiitake mushroom is an excellent source of copper and selenium and a good source of zinc, riboflavin and pantothenic acid (B5).

Copper promotes bone, collagen, and connective tissue formation along with energy production and iron metabolism.
Selenium supports the immune system, reproduction and thyroid function.
Zinc aids in growth and development, reproduction, wound healing and nervous system function.
Riboflavin converts food into energy and promotes growth and development and red blood cell formation.
Pantothenic acid (B5) converts food into energy while assisting in hormone production, red blood cell formation and nervous system function.

Purchase shiitake mushrooms year-round in grocery stores. Shiitakes can be purchased fresh and dried.
Avoid purchasing mushrooms that are bruised, slimy, discolored or have an “off” smell.
To store, wrap the mushrooms, unwashed, in paper towels to absorb moisture, then place them in a brown paper bag in the refrigerator for up to one week. Alternatively, freeze in a plastic freezer bag for long term use.
To clean, use a damp paper towel to remove any dirt or dip in water briefly to wash, then dry by patting with a clean towel.
To prepare dried shiitakes, place mushrooms in a bowl, covered with room temperature water. Let soak overnight or for a minimum of 6-8 hours. Drain water and use as directed in your recipe.
Shiitakes can be sauteed, roasted, grilled, and added to soups or stews.
Do not eat shiitake mushrooms raw. They must be cooked prior to eating or they may cause an allergic reaction in some people.

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