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United States · Texas · Travis| Common Animals Fish Mushrooms Flora |
Lentinula edodes |
June: Fruiting of Shiitake continues.
Widely used in Eastern medicine and cuisine Considered an immune-boosting food
Naturally grows in East Asia, widely cultivated Dark brown scaly cap with distinct aroma
Naturally found on decaying hardwood trees in Asia Commonly cultivated on oak or chestnut logs and in greenhouses
Choose large, firm caps with unopened gills Store in fridge and use within a few days
Clean from debris and trim stem ends Stems are often tough — best used for stocks or broths
Caps: Frying, boiling, stewing, baking, drying
Stems: Tough, suitable for broths
Stems: Tough, suitable for broths
Garlic Soy Shiitake Stir-fry (Frying)
Great as appetizer or side dish
Great as appetizer or side dish
1. Slice shiitake caps.
2. Sauté in oil with garlic until golden.
3. Add soy sauce and simmer for 2 minutes.
2. Sauté in oil with garlic until golden.
3. Add soy sauce and simmer for 2 minutes.
Miso Soup with Shiitake (Boiling)
Traditional Japanese dish
Traditional Japanese dish
1. Boil dried shiitake in water until soft.
2. Add miso paste and tofu.
3. Simmer for 5 minutes, garnish with herbs.
2. Add miso paste and tofu.
3. Simmer for 5 minutes, garnish with herbs.
Creamy Shiitake Pasta (Stewing)
Creamy flavor with mushroom aroma
Creamy flavor with mushroom aroma
1. Sauté shiitake with onion.
2. Add cream and simmer until thickened.
3. Mix with cooked pasta and top with parmesan.
2. Add cream and simmer until thickened.
3. Mix with cooked pasta and top with parmesan.
Baked Shiitake with Cheese (Baking)
Served as appetizer or hot dish
Served as appetizer or hot dish
1. Place shiitake caps on a baking tray.
2. Sprinkle with grated cheese and bake 15 min at 180°C.
3. Serve hot.
2. Sprinkle with grated cheese and bake 15 min at 180°C.
3. Serve hot.