Popular, classic and a diva to cultivate!
Background and Origins:
Shiitake mushrooms are native to East Asia, specifically China and Japan, where they have been growing since prehistoric times. Shiitake were originally cultivated during the Song dynasty in Southeast China around 1200 CE.
Shiitake are described as having a strong, earthy, smoky, and rich flavor. When cooked their texture becomes buttery and meaty, like that of a tender steak.
Recommended Cooking Styles:
Although Shiitake are a cultivated variety, their strong taste and texture lend them to be a great substitute for wild mushrooms in any recipe. As a very versatile mushroom, they can be sliced and used in stir-fries, miso soup, vegetarian dashi, stuffed and steamed, cooked in omelets, mixed into pasta, or fried.
Click on the links below to see some recipes using these mushrooms: