Shiitake 

The shiitake (Lentinus edodes) hails from East Asia. It is native to China. It is also cultivated in many Asian countries – and now, in Finland. 

The name shiitake comes from the Japanese words ‘shii’, referring to a type of tree, and ‘take’, meaning ‘mushroom’. In other words, ‘the mushroom of the shii tree’

Characteristics

In Finland, shiitake is cultivated both commercially and privately. Finns have become pioneers in the cultivation of the shiitake; the substrate the mushroom is commonly grown in these days was developed by Finnish researchers. Most of the shiitake mushrooms produced in Finland are exported. In Finland, the shiitake is grown in substrate made of deciduous woodchips and grain. 

The shiitake contains healthy protein, vitamin B and fibre. The shiitake has a mild taste. Its umami taste is used to highlight the flavour of the dish in which it is used. The appearance of the shiitake varies slightly; the cap may be dark or light brown and the edges may be freckled with pale spots. You can use the cap and the stem. It can be used as is, without boiling. 

Preparation and use

Fresh shiitake mushrooms can be frozen, smaller specimens as whole and larger ones sliced or diced. Put the frozen mushrooms directly from the freezer into a hot pan, do not defrost before frying. 

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The shiitake is a very popular ingredient in many Asian cuisines. In recipes, it can be substituted with the cultivated mushroom (champignon) which is easier to find in shops and more affordable. 

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