Suggested uses

Basic prep

Ingredients

Shiitake mushrooms.

Shiitake Mushrooms (Lentinus edodes), also known as “Chinese Black Mushrooms” or “Forest Mushrooms” are among the most commonly eaten mushrooms in the world. Native to Asia, they are a versatile part of many traditional Chinese and Japanese dishes, where they are used both fresh and in dried forms.

Shiitakes are known by their Japanese name, which is appropriate since Japan is the world leader in production of shiitakes. The name comes from a Japanese word meaning "oak fungus," as they are discovered most frequently growing at the base of Japanese oak conifers called "shii trees."

Many people believe that shiitake mushrooms are wild, because they are often included in “wild mushroom” mixes at the supermarket. However, they are actually the second most cultivated edible mushroom in the world, behind the common white button variety. Shiitake mushrooms have dark brown, broad, flat caps that curve down slightly at the edge toward the long, narrow stem. The gills underneath the cap are tan.

Shiitake Mushroom stems are typically very woody. Most recipes recommend removing the stems, but do save them, as they’re great added to homemade stock for an extra boost of umami-packed mushroom flavor. These umami-rich mushrooms have a hearty, meaty flesh and a rich, full-bodied, earthy flavor that lends it self to numerous cooking applications. Their deep flavor means they can stand up to other strong flavors. They are particularly good with ginger, soy, and chiles.