Shiitake Mushrooms - Lentinula Edodes

Shiitake mushrooms, Lentinula edodes, (Shitake), have been cultivated for over 1000 years. Shiitake mushrooms are native to China but are grown in many Asian countries including Japan, Thailand and Korea. Today, Shiitake mushrooms are grown and eaten in many Western countries. The traditional method for the cultivation of Shiitake mushrooms is to grow them on dead tree branches.
Shiitake mushrooms, in addition to their culinary use, have been found to have several medicinal benefits.

Shiitake mushrooms are widely available in a dried form, which have to be re-hydrated before use. Many people, especially in Japan, claim that the sun drying process gives the mushrooms a stronger flavour (Umami). Generally, it is only the caps of Shiitake mushrooms that are eaten as the stalks tend to be rather tough.

To re-hydrate dried Shiitake mushrooms you should soak them in warm water for about 30 minutes. Shiitake mushrooms have many culinary uses and can be used in soups, sauteed and steamed.

The Chinese have long believed that eating Shiitake mushrooms contributes to longevity. Shiitake are a good source of protein, minerals and vitamins. Studies have shown that Shiitake mushrooms have anti-bacterial and anti-viral properties as well as enhancing the immune system and also have some anti-cancer effects.

Whilst Shiitake mushrooms are an extremely healthy food source, a very few people, particularly in Japan, have contracted what is known as Shiitake Dermatitis, which causes skin and respiratory problems, after eating raw Shiitake mushrooms. There is also a case on record where a worker involved in mushroom production developed Shiitake Dermatitis after handling the raw mushrooms. Medical advice is to always cook Shiitake mushrooms before consumption.