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Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
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Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Podcast
Dried Shiitake mushrooms are proof that the aging process can improve a food's flavor. The color of the Shiitake's cap deepens to a near black, a precursor to the flavor profile. Its aromatics are reminiscent of garlic and pine and it imparts a rich, smoky, umami flavor.
Dried Shiitake mushrooms are typically available year-round.
Shiitake mushrooms are one of the handful of mushrooms that can be cultivated on a commercial scale. They are cultivated using trees or wood as a growing medium. Both natural log and sawdust log cultivation are used in small and large scale productions. Natural log cultivation is the oldest method and imitates nature closely. The logs are 100% recyclable; once the logs are exhausted of nutritional benefits, they can be used for composting or as a natural fertilizer. The Shiitake mushroom is also known as Chinese black mushroom, Japanese black mushroom and golden oak mushroom.
In addition to their culinary uses, Shiitake mushrooms have long been used for medicinal purposes in both raw and dried form. They are rich in vitamins and minerals with potently high levels of vitamin B2, B12 and vitamin D.
Dried Shiitakes are often preferred to fresh Shiitakes as their flavor becomes even more robust and rich and their aroma gains a perfumed fermented quality. Never use the stems from dried Shiitakes as they will always remain woody, no matter how long they are soaked and cooked. Save the soaking liquid for stocks and sauces as it yields the same intensity that the Shiitake has in flavor and aroma. Once reconstituted, they may be sauteed, roasted or skewered and grilled; pair with Asian mustard greens, eggplant, rice, noodles, garlic, soy and chile,
In Japanese cuisine, reconstituted Shiitake mushrooms are served in miso soup, used as the basis for a kind of vegetarian dashi, and also as an ingredient in many steamed and simmered dishes.
Shiitake mushrooms were first cultivated in China over two thousand years ago and since has been naturalized and cultivated throughout the world. Shiitakes cultivated in warm weather produce the highest quality mushrooms per pound of total yield during the hot summer months. When Shiitake aren't in peak season, dried Shiitakes make them readily available year-round.
Restaurants currently purchasing this product as an ingredient for their menu.
Recipes that include Dried Shiitake Mushrooms. One
is
easiest, three is harder.
| Food Buzz: History of Mushrooms | Listen |
Description/Taste
Dried Shiitake mushrooms are proof that the aging process can improve a food's flavor. The color of the Shiitake's cap deepens to a near black, a precursor to the flavor profile. Its aromatics are reminiscent of garlic and pine and it imparts a rich, smoky, umami flavor.
Seasons/Availability
Dried Shiitake mushrooms are typically available year-round.
Current Facts
Shiitake mushrooms are one of the handful of mushrooms that can be cultivated on a commercial scale. They are cultivated using trees or wood as a growing medium. Both natural log and sawdust log cultivation are used in small and large scale productions. Natural log cultivation is the oldest method and imitates nature closely. The logs are 100% recyclable; once the logs are exhausted of nutritional benefits, they can be used for composting or as a natural fertilizer. The Shiitake mushroom is also known as Chinese black mushroom, Japanese black mushroom and golden oak mushroom.
Nutritional Value
In addition to their culinary uses, Shiitake mushrooms have long been used for medicinal purposes in both raw and dried form. They are rich in vitamins and minerals with potently high levels of vitamin B2, B12 and vitamin D.
Applications
Dried Shiitakes are often preferred to fresh Shiitakes as their flavor becomes even more robust and rich and their aroma gains a perfumed fermented quality. Never use the stems from dried Shiitakes as they will always remain woody, no matter how long they are soaked and cooked. Save the soaking liquid for stocks and sauces as it yields the same intensity that the Shiitake has in flavor and aroma. Once reconstituted, they may be sauteed, roasted or skewered and grilled; pair with Asian mustard greens, eggplant, rice, noodles, garlic, soy and chile,
Ethnic/Cultural Info
In Japanese cuisine, reconstituted Shiitake mushrooms are served in miso soup, used as the basis for a kind of vegetarian dashi, and also as an ingredient in many steamed and simmered dishes.
Geography/History
Shiitake mushrooms were first cultivated in China over two thousand years ago and since has been naturalized and cultivated throughout the world. Shiitakes cultivated in warm weather produce the highest quality mushrooms per pound of total yield during the hot summer months. When Shiitake aren't in peak season, dried Shiitakes make them readily available year-round.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| The Heart and Trotter | San Diego CA | 619-564-8976 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| Absolution by the Sea | La Jolla CA | 760-504-6075 |
| The Switchboard Restaurant and Bar | Oceanside CA | 760-807-7446 |
| Shoreside Support Boat | San Diego CA | 704-277-7929 |
| Fort Oak | San Diego CA | 619-795-6901 |
| Under Belly-Uptown | San Diego CA | 619-269-4626 |
Recipe Ideas
Recipes that include Dried Shiitake Mushrooms. One
is
easiest, three is harder.| Authentic Suburban Gourmet |
|
Mushroom, Corn and Grape Tomato Trottole Pasta |
| Girl and the Kitchen |
|
Wild Mushroom and Beef Stew |
