SHIITAKE

First cultivated in China about AD1100 and later introduced into Japan


Shiitake mushroom also known as Black Forest mushroom was first cultivated in China about AD1100 and was later introduced into Japan where it was cultivated on the Shii tree from which the mushroom derives its name. Most production today is on various species of oak. This mushroom has a broad brown to black umbrella shaped cap with tan gills. 

Fresh Shiitake have a flavour which is distinct, fragrantly delicate and delicious and can be enjoyed in a wide variety of dishes. It is best cooked to obtain the meaty flavour and texture. The stalk should be removed as it is tough and leathery. 

Shiitake can be stir-fried or added to fish, pasta, steamed rice, chicken and vegetable dishes. 

This mushroom is one of the best known mushrooms for medicinal purposes, known in Asia as the mushroom for longevity. Shiitake is now cultivated and widely available in Australia. 

  • Protein 13-18% 
  • Niacin 55mg/100g 
  • Thiamin 7.8mg/100g 
  • Riboflavin 5.0mg/100g 
  • Ash 3.5 – 6.5% 
  • Fibre 6-15% 
  • Fat 2.5%