Shiitake mushrooms are more flavorful than button mushrooms and pack a punch nutritionally. They are woody in flavor and meaty in texture, an excellent addition to any Asian dish. Shiitakes provide high levels of protein, potassium, niacin, B vitamins, calcium, magnesium and phosphorus. Shiitakes also have antiviral and immunity boosting properties.
In China they are used nutritionally to fight viruses, lower cholesterol and regulate blood pressure. Researchers S. Suzuki and Oshima found that a raw shiitake eaten daily for one week lowered serum cholesterol by 12%. The foundation of this mushroom’s impressive health benefits is due to polysaccharides that build up the immune system.
Drying Shiitake mushrooms brings out more robust flavor. It also is the most preferred method to storing these mushrooms long term. They can easily be rehydrated by soaking in water. The best ways to use dried Shiitake mushrooms is by cooking them in soups, stews and gravies.
Our Shiitake mushrooms are grown on synthetic hardwood logs. These are created by taking hardwood sawdust, supplementing it with wheat bran and finally adding water. All three ingredients are then pressed together in a sausage shape. Mycelium then grows on the bagged substrate until it completely colonizes the log. These logs are then stripped of its bag, and forced to develop a hardy brown exterior skin, much like the bark of a tree. Once the mycelium has reached this stage the logs are then put in to fruiting, where within a couple weeks we have beautiful Shiitake mushrooms to harvest.