DRIED SHIITAKE MUSHROOMS

Shiitake (Lentinus Edodes) is often called a wild mushroom, however, it is mostly found cultivated. Its name is taken from a Japanese word meaning "oak fungus" - discovered most frequently growing at the base of Japanese oak conifers called "shii trees," thus its name. Originally they grew on rotted oak logs in shady areas, but are now commercially grown on both coasts of the U.S. as well as in Japan. Currently, Shiitakes are being grown with an intensive cultivation technique that has only recently been developed: synthetic logs (oak sawdust and other agricultural wastes in bales) composed of sterile compost using environmental manipulation of the crop by heavy watering, a moderate temperature, humidity and shading or positioning the logs in areas of different microclimate. This controlled environment allows fresh year round availability in nearly all U.S. markets, but most plentifully during spring and summer. The cropping period is 3 to 5 years. Shiitake mushrooms are the second most cultivated mushroom in the world, only after Agaricus, the Paris mushroom. Besides China and Japan, Shiitake is also widely cultivated in Taiwan, Thailand, South Korea, Singapore as well as Holland, the United States and Canada. They are priced on the high side, but are not as expensive as Chanterelles or Morels, and have the distinct advantage of a long shelf life because they are most commonly sold dried, there being a very large demand for the dry form. The Shiitake Mushroom is as common in Asian countries as Agaricus bisporus is in the West. Its cultivation method is similar to that of P. ostreatus, the Oyster mushroom.

The earliest written record of Shiitake mushroom dates back to 199 A.D. when they were orginally only served to royalty. According to Japanese historical documents, Emperor Chuai praised the Shiitake given him by the natives of Kyushu. Actual cultivation of Shiitake originated during the Sung Dynasty (960-1127). Both history and legend credit Wu San Kwung as the originator of Shiitake cultivation, and today, almost every mushroom-growing village in China has a temple in his honor. Not only was the Shiitake mushroom prized for its superlative flavor and texture but the ancient Japanese court believed the vegetable slowed the aging process. Reputed as a tonic, a stimulant, they have often been called "Elixir of Life".

Regarding the nutritional and medicinal value of the Shiitake: extensive Japanese medical research is finding that they are to be valued for their disease-preventing qualities - enhancing the immune system, proving beneficial in fighting cancer with anti-tumor and antiviral properties and as an aid in the prevention of cerebral hemorrhagic strokes by regulating blood pressure. Also, researchers S. Suzuki and Oshima found that a raw Shiitake eaten daily for one week lowered serum cholesterol by 12%. Concentrated forms of lentinan (a polysaccharide), a Shiitake extract, have been used to treat cancer, AIDS, diabetes, fibrosystic breast disease and other conditions.

According to Dr. Kanichi Mori, Shiitake mushrooms have very low fat content, no starch, and more vitamin B12 than milk and fish. He considers Shiitake nutritionally more valuable than the western staples: corn, turnips, potatoes, tomatoes, and carrots. Having a full complement of essential amino acids, and containing twice the protein of other mushrooms : (18%) - although less protein than meat, the amount is comparable to peas and green beans. Shiitakes contain a good amount of calcium, phosphorus, iron and other minerals, a low caloric count, and are said to be rich in Vitamins A, B1, B2, C, D2, niacin, with good lipids, fiber and carbohydrates.

Here is its detailed nutritional value from _American Health Magazine_, May 1987:

100 grams (about 3 1/2 oz) shiitake contains

39 calories
15 to 35% protein
Less than 1 gram of fat
7.3 g. carbohydrate
0.8 g. crude fiber
0.8mg. thiamine (53% mdr)
0.5mg. riboflavin (29% mdr)
5.5mg. niacin(27.5%)
rich in Vitamin D2(200iu. 50%)
B2 and B12

Shiitakes, also referred to as Chinese, Oriental Black mushrooms or Forest Mushrooms are in size range from baby to large and very dense. Dried caps are swarthy and handsome, gold to dark brown on top with creamy tan-colored interior gills underneath. The rim of the dried Shiitake curls down toward the stem. The cap ranges from 1 to 1-3/4 wide. They boast a full bodied, meaty flesh and a light garlic-pine aroma. Its low water content intensifies its rich woodsy flavor, thereby yielding more taste per ounce, and a stem tougher than most mushrooms is best utilized for soups or stews. Wash them thoroughly before soaking if they are uncleaned. Soak clean Shiitakes for 30 to 45 minutes in very warm water to cover, or pour boiling water over them. Then using a sharp knife or kitchen scissors, snip off and discard the tough stems.

French chefs call the Shiitake the "fragrant" mushroom. Use anywhere pronounced mushroom flavor is desired. Delicious breaded and fried, added to vegetable and Oriental soups. Chop and mix with bread crumbs for a savory stuffing for grilled vegetables. Use in stir fry dishes, rice dishes, casseroles and even grilled with meats. It also may be eaten raw. The large caps are often grilled whole as an appetizer, stuffed and baked or as a "Veggie Burger." However, grilled or broiled - Shiitake needs a generous supply of oil. Shiitakes may also be enjoyed as a tea for further health benefits.

 

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