Prices are per 40g.
Out of stock
40g’s of premium Western Australian grown dried Shiitake Mushrooms
Shiitake mushrooms release a garlic-pine aroma and have a savory, earthy, and smoky, umami flavor.
Shiitake mushrooms are best suited for cooked applications such as frying, sautéing, boiling, steaming, and grilling. Although Shiitake mushrooms are a cultivated variety, their umami, earthy flavor and texture lend itself to be a substitute in recipes calling for wild mushrooms. They can be sliced and used in stir-fries, miso soup, vegetarian dashi, stuffed and steamed, cooked in omelettes, mixed into pasta, or fried. They can also be dried and re hydrated for extended use or dried and ground into a powder as a flavouring agent for soups, stocks, and sauces. Shiitake mushrooms pair well with marjoram, thyme, cilantro, spinach, mustard greens, eggplant, broccoli, peas, ramps, carrots, bell pepper, baby corn, water chestnuts, potatoes, onion, green onion, garlic, ginger, poultry, pork, lamb, shrimp, rice, barley, pasta, soy sauce, and dry red wine. They will keep 1-2 weeks when stored in a paper bag in the refrigerator.
They are woody in flavor and meaty in texture, an excellent addition to any Asian dish. Shiitakes provide high levels of protein, potassium, niacin, B vitamins, calcium, magnesium and phosphorus. Shiitakes also have antiviral and immunity boosting properties.
In China they are used nutritionally to fight viruses, lower cholesterol and regulate blood pressure. Researchers S. Suzuki and Oshima found that a raw shiitake eaten daily for one week lowered serum cholesterol by 12%. The foundation of this mushroom’s impressive health benefits is due to polysaccharides that build up the immune system.