Mushroom, Shitake

Shitakes are umbrella-shaped with a curled rim, spongy flesh, and tighly-packed, white gills, and a smooth, tough stem.

They'll release garlic or pine nut aromas and have a meaty, savoury, earthy, and smoky, 'umami' flavor. 

• Freshest in ....Traditionally this mushroom is found on fallen trees during the spring and autumn. 
• Good for frying, sautéing, boiling, steaming, and grilling. Asian dishes, adding umami to sauces, stocks, condiments, pastes. Always cook these. 
• Store in paper bag in crisper. Never scrub / wash, just rinse and pat dry with paper towel before eating.

Did you know?
This is a highly sought-after medicinal mushroom. Fresh mushrooms supply mainly B-group vitamins, including:

• riboflavin (vitamin B2) and niacin, both of which contribute to the normal release of energy from food.
• pantothenic acid and biotin which both contribute to normal metabolism of fat.

They also have selenium, a mineral which contributes to the maintenance of hair and nails.

It was first cultivated centuries ago in Japan. In China, this mushroom is estimated to have been cultivated for the first time between 1,000 and 1,100 AD. 

*Never eat wild mushroom that is not identified by a professional.