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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
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The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
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Shiitake mushrooms are small to medium in size with caps averaging 10-20 centimeters in diameter and are attached to thin stems. The caps range in color from light to dark brown and have a wide, umbrella shape with a characteristic curled rim. Inside, the cream-colored flesh is firm, chewy, and spongy. Underneath the cap, the white gills are tightly arranged, are not attached to the stem, and depending on the maturity, there may also be a thin veil covering the gills. The ivory to light brown stem is smooth, tough, and fibrous. When cooked, Shiitake mushrooms release a garlic-pine aroma and have a savory, earthy, and smoky, umami flavor.
Wild Shiitake mushrooms are available in the spring through early fall, while the cultivated versions are available year-round.
Shiitake mushrooms, botanically classified as Lentinula edodes, are the second most commonly consumed mushroom in the world after the button mushroom and are members of the Marasmiaceae family. Also known as Dongo, Shanku, Black Forest mushroom, Shiang-gu, Oak mushroom, and Black mushroom, Shiitake mushrooms grow in clusters on dead hardwoods including shii, beech, maple, oak, and poplar. In Japan, there are two general types of Shiitake mushrooms including the donko, which is a highly valued mushroom that is more round with thick flesh and the koshin, which is a mushroom with a thinner flesh and an open cap. Donko Shiitake mushrooms are prized for their medicinal value as the cap is only partially open and retains more of the spores. Today Shiitake mushrooms are cultivated worldwide and are valued for their umami flavor and chewy, dense texture.
Shiitake mushrooms contain vitamins A, B2, B12, C, and D, iron, calcium, copper, selenium, zinc, and manganese.
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 omelets, mixed into pasta, or fried. They can also be dried and rehydrated for extended use or dried and ground into a powder as a flavoring 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.
In China, Shiitake mushrooms have been growing for centuries and were first cultivated by Wu San Kwung during the Sung Dynasty between 960-1127 CE. Known as Shaingug or Hsiang Ku, which means “fragrant mushroom,” the Chinese value this variety for its culinary versatility and its medicinal properties. In traditional medicine, Shiitake mushrooms are believed to help reduce symptoms of the common cold, increase energy, and ward off hunger.
Shiitake mushrooms are native to East Asia, specifically China and Japan, and have been growing wild since prehistoric times. These mushrooms are predominately cultivated today rather than being found in the wild and are produced in China. The United States also cultivates the popular mushroom as it does not grow wild there, but the first Shiitake production in the United States did not occur until a ban on importing live Shiitake cultures was lifted in 1972. Today Shiitake mushrooms are widely found at supermarkets, online stores, farmers markets, and specialty grocers in Asia, Europe, Australia, and North America.
Restaurants currently purchasing this product as an ingredient for their menu.
Recipes that include Shiitake Mushrooms. One
is
easiest, three is harder.
People have shared Shiitake Mushrooms using the Specialty Produce app for iPhone and Android.
| Food Buzz: History of Mushrooms | Listen |
Description/Taste
Shiitake mushrooms are small to medium in size with caps averaging 10-20 centimeters in diameter and are attached to thin stems. The caps range in color from light to dark brown and have a wide, umbrella shape with a characteristic curled rim. Inside, the cream-colored flesh is firm, chewy, and spongy. Underneath the cap, the white gills are tightly arranged, are not attached to the stem, and depending on the maturity, there may also be a thin veil covering the gills. The ivory to light brown stem is smooth, tough, and fibrous. When cooked, Shiitake mushrooms release a garlic-pine aroma and have a savory, earthy, and smoky, umami flavor.
Seasons/Availability
Wild Shiitake mushrooms are available in the spring through early fall, while the cultivated versions are available year-round.
Current Facts
Shiitake mushrooms, botanically classified as Lentinula edodes, are the second most commonly consumed mushroom in the world after the button mushroom and are members of the Marasmiaceae family. Also known as Dongo, Shanku, Black Forest mushroom, Shiang-gu, Oak mushroom, and Black mushroom, Shiitake mushrooms grow in clusters on dead hardwoods including shii, beech, maple, oak, and poplar. In Japan, there are two general types of Shiitake mushrooms including the donko, which is a highly valued mushroom that is more round with thick flesh and the koshin, which is a mushroom with a thinner flesh and an open cap. Donko Shiitake mushrooms are prized for their medicinal value as the cap is only partially open and retains more of the spores. Today Shiitake mushrooms are cultivated worldwide and are valued for their umami flavor and chewy, dense texture.
Nutritional Value
Shiitake mushrooms contain vitamins A, B2, B12, C, and D, iron, calcium, copper, selenium, zinc, and manganese.
Applications
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 omelets, mixed into pasta, or fried. They can also be dried and rehydrated for extended use or dried and ground into a powder as a flavoring 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.
Ethnic/Cultural Info
In China, Shiitake mushrooms have been growing for centuries and were first cultivated by Wu San Kwung during the Sung Dynasty between 960-1127 CE. Known as Shaingug or Hsiang Ku, which means “fragrant mushroom,” the Chinese value this variety for its culinary versatility and its medicinal properties. In traditional medicine, Shiitake mushrooms are believed to help reduce symptoms of the common cold, increase energy, and ward off hunger.
Geography/History
Shiitake mushrooms are native to East Asia, specifically China and Japan, and have been growing wild since prehistoric times. These mushrooms are predominately cultivated today rather than being found in the wild and are produced in China. The United States also cultivates the popular mushroom as it does not grow wild there, but the first Shiitake production in the United States did not occur until a ban on importing live Shiitake cultures was lifted in 1972. Today Shiitake mushrooms are widely found at supermarkets, online stores, farmers markets, and specialty grocers in Asia, Europe, Australia, and North America.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| The Joint | San Diego CA | 619-222-8272 |
| Golden Door | San Marcos CA | 760-761-4142 |
| Toast Catering | San Diego CA | 858-208-9422 |
| Pier 32 Water Front Grill | National City CA | 619-718-6240 |
| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
| Nobu | San Diego CA | 619-814-4124 |
| Vista Valley | Vista CA | 760-758-2800 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Rubicon Deli-UTC | San Diego CA | 619-200-4201 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| Huntress | San Diego CA | 619-955-5750 |
Recipe Ideas
Recipes that include Shiitake Mushrooms. One
is
easiest, three is harder.Recently Shared
People have shared Shiitake Mushrooms using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
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Osterville Farmer's Market
Allen Farms
Near Hyannis, Massachusetts, United StatesWestport, MA About 99 days ago, 7/16/21 Sharer's comments : These local mushrooms add a subtle earthy-smoky flavor. 
Ballard Farmers Market
Near Seattle, Washington, United StatesAbout 237 days ago, 2/28/21 Sharer's comments : Can't beat these market fresh, meaty, earthy shiitakes! 
Super Indo Depok Town Center
Near Depok, Jawa Barat, IndonesiaAbout 275 days ago, 1/21/21 Sharer's comments : jamur shitake 
University District Farmers Market
Near Seattle, Washington, United StatesAbout 287 days ago, 1/09/21 Sharer's comments : Buy them or grow them at home with the grow kit, you can't go wrong :) 
superindo cinere
Near Ciputat, Banten, IndonesiaAbout 339 days ago, 11/17/20 Sharer's comments : jamur shitake 
Redmond Farmers Market
Near Redmond, Washington, United StatesAbout 441 days ago, 8/08/20 
Bellingham Farmer's Market
Cascadia Mushrooms
Near Bellingham, Washington, United StatesBellingham, WA About 462 days ago, 7/18/20 Sharer's comments : Organic and local! 
University District Farmers Market
Near Seattle, Washington, United StatesAbout 623 days ago, 2/08/20 Sharer's comments : Decadent sautéed with a little butter and thyme - YUM :) 
Broadway Sunday Farmer's Market
Washington, United StatesAbout 664 days ago, 12/29/19 Sharer's comments : I love these mushrooms cooked anyway... but sautéed with garlic and mustard greens are my fav! |
