Shitakes grew wild in Japan, Korea, and the Fujian region of China and Taiwan, where Two thousand years ago they already consumed and venerated them.

The Japanese ethnic group of kyusuyu offered them to Emperor Chuai back in the year 199, and the emperors of the Ming dynasty enjoyed them to maintain vigor and youth.

The shitake or shiitake (Lentinula edodes) has come to us with its Japanese name, formed by the words “take”, which means mushroom, and “shii”, which refers to the tree on which it usually grows, the Castanopsis cuspidata, a variety of oak.

It is a beautiful mushroom that grows on decomposing matter, especially oak wood, but also eucalyptus, beech or holm oak, and is appreciated in mountainous areas, warm and humid to develop.

It sports a beautiful beige and brown hat, with a soft touch, which in nature can reach 25 centimeters in diameter.

But the shiitakes that we find in stores have been grown on bags with substrate and crushed wood or, organic ones (very preferable), on wooden logs.

Shitake properties

Shitake contains the highest fiber content of all cultivated mushrooms. An important part of this fiber is made up of chitin, which helps eliminate fat and cholesterol in the intestine, and by beta-glucans such as lentinan or LC11, which are being studied for their multiple benefits.

It also has rare fructooligosaccharides in the diet that benefit the development of beneficial intestinal bacteria.

Its proteins, although moderate, are quite balanced in essential amino acids. The only one that is scarce is tryptophan, so to make better use of them, it can be combined with foods rich in that amino acid, such as tofu, cashews, sesame, millet, potatoes, spinach and cabbages.

Among the vitamins in fresh shitakes, those of group B appear almost exclusively, especially B2, B3, B5, B6 and B9.

Of the minerals Its contribution of copper stands out, which strengthens the immune system and helps fight inflammatory processes, as well as the antioxidants selenium, manganese and zinc also represent good contributions and, to a lesser extent, iron, magnesium, phosphorus and potassium.

Benefits of shitake

Traditional Chinese Medicine has shitake as one of its most used remedies. He uses it to reinforce chi or vital energy, as well as the energy of the blood. It also assigns the sweet taste, and as an associated organ, the stomach.

1. They keep you young

For Chinese medicine it is a food that favors a long and healthy life. It is also used therapeutically for many health problems: it is used to treat infections, liver disorders, fatigue, kidney diseases and even cancer.

2. Strengthens defenses

Shitake extract strengthens the immune system and it has been observed that it can help against bacterial and viral infections, including AIDS.

Its administration has a positive effect on the Influenza A2 virus, reducing its lung lesions by more than 40%.

Lentinan, in addition to being an immunostimulant, also reduces fat levels in the blood, and has antibiotic, antiviral and antithrombotic effects.

EP3 lignin strengthens the immune system and in combination with lentinan has given positive results in the control and fight against the HIV virus. It also exercises a antiviral activity against herpes simplex and hepatitis B.

3. Anti-cancer

KS-2 is another polysaccharide that increases the production of interferon and inhibits the growth of tumor cells of Ehrlich and Sarcoma 180.

Among the more than 50 enzymes in shitakes is superoxide dismutase, which reduces lipid peroxidation, which has effects on cellular aging. It also offers protection against cancer.

Different studies have observed benefits in other areas, for example, in the prevention of cardiovascular disorders or in the liver protection against damage caused by chemical substances or autoimmune reactions.

Shitake in the kitchen

Its aroma is deep, with notes of earth, caramel and nutmeg. Its flavor falls into the umami category; It therefore has something meaty and smoky.

Fresh shiitakes are preferable. Once cooked, they are softer and more delicate than dried ones, which have acidic and acrid notes.

To cook, dried shitakes should be soaked in warm water overnight, or at least 5 or 6 hours before using.

If they are going to be added to a brothy soup or stew, they can be incorporated as is, but keeping in mind that they will have to be cooked much longer. And even so, they will always be somewhat harder than the fresh ones.

Once hydrated, like the fresh ones, the stem, which is very fibrous, must be removed. They can then be cooked whole, quartered or sliced.

If they are grated they can be used without soaking.

Virtually all cooking methods can be applied with shiitake:

• Steamed They are fragrant and delicate.
• Sautéed, with just enough heat to bring out their flavor, they give their best.
• Fried, they increase their power on the palate just like roasting.
• Stewed or braised, they are integrated into the whole with a personal touch.
• In mycophilous Russia, shitakes are eaten in vinaigrette, soups, stewed with sour cream and vegetables, in pies and cooked.

Its texture is slightly rubbery but tender and juicy. It adapts to almost any recipe, although in dry dishes such as sautéed, fried or roasted it should not be cooked too much as it shrinks and remains dry.

Gives excellent results in dough for croquettes, hamburgers, Milanese or scallops. Its texture and flavor combined with soy sauce, cereals or tofu give very tasty results, for some similar to soft meats.

Purchase and conservation

Shitakes should generally be chosen small, with a uniform colored cap or light spots, but never with bruises, pits or strange colors.