This mushroom has been growing wild since prehistoric times! But the US only started cultivating it in 1972 when they lifted the ban on importing live shiitake cultures.
Native to East Asia, it was first cultivated by Wu Shen Kwung between 960-1127 CE during the Sung Dynasty. Now the cultivation of this mushroom is world-wide and is the 2nd most consumed mushroom in the world, behind the button mushroom.
A versatile fruiting body, great grilled, fried, boiled, sautéed, or stuffed and steamed! Its meaty-yet-buttery texture and smoky, umami flavor pairs well with herbs like marjoram, thyme, and cilantro.
Don’t know what to do with those woody stems? Save them in a paper bag in the crisper or in the freezer and toss them in your next stock for added shroomy goodness.
Shiitake are the only vegan source of vitamin D!! Other than the sun of course :) A daily dose of shiitake keeps the blues away
