Shiitake Mushroom

One of the most recognized, researched, and used mushrooms in the world is the Shiitake Mushroom. Found throughout East Asia and grown in China, Japan, and Korea for more than a millennium, the Shiitake Mushroom is more than just a food item; it holds a reputation as one of the finest medicinal foods in both Asian culture and scientific nutritional circles. "Shiitake" is actually derived from two Japanese words: "Shii," meaning oak tree, and "Take," meaning mushroom. This refers to the natural habitat of the mushroom as it grows in hardwood logs. Its cap is wide and shaped like an umbrella, with a dark brown color and slightly wavy edges, along with gills that are close together and cream colored underneath. The stem is tough and fibrous, usually discarded when used for cooking since it doesn't soften, while the cap itself is large and meaty, full of flavor. What sets Shiitake apart from the rest in the kitchen is its unique ability to enhance the flavor with umami. Shiitake is no ordinary mushroom. It has a distinctive, earthy, and smoky flavor profile that elevates every recipe that it goes into. From soups to gravies to stir-fries and sauces, the inclusion of just a handful of Shiitake mushrooms adds an extra layer of complexity to the recipe. For Indian homemakers who are looking for flavorful recipes with mushrooms, Shiitake should be their first choice among exotic mushrooms. Nutritional Value (Per 100 g) Nutrient Value Energy 34 kcal Carbohydrates 6.79 g Protein 2.24 g Total Fat 0.49 g Dietary Fibre 2.50 g Phosphorus 112.00 mg Vitamin D 0.40 µg Iron 0.41 mg