Shiitake is an edible mushroom with a rich flavor and satisfyingly chewy texture. They are not exactly native to the Philippines, but they've become a staple in many Filipino households, often used in a variety of recipes with Chinese influences.
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What are shiitake mushrooms?
Shiitake mushrooms are native to East Asia and are larger than your typical white button mushrooms. They stand out with their brown caps that might show off some white speckles or little splits, giving you a peek at their white insides. Their gills and stems are white, too.
What really makes shiitakes so good is their deep umami flavor and hearty texture. They are used in various dishes across Asian cuisine and are available fresh or dried.
Fresh vs. dried shiitake mushrooms
Shiitake mushrooms are available in both fresh and dried forms, each with its own unique qualities.
Flavor Profile
- Fresh: Delicate and slightly earthy, with a vegetal flavor.
- Dried: With a smoky taste and concentrated umami flavor.
Texture
- Fresh: Soft, plump, and spongy with a meaty bite.
- Dried: Regains its meaty texture but remains slightly firmer when rehydrated.
Storage
- Fresh: Must be refrigerated and consumed within a week.
- Dried: The shelf life is longer and can be kept in a cool, dark place for several months.
Usage
- Fresh: Ideal for sautéing, stir-frying, or grilling.
- Dried: Needs rehydration in warm water and is preferred in soups, stews, and sauces to impart a deeper flavor.
Cost
- Fresh: Tends to be pricier due to their shorter shelf life.
- Dried: More cost-effective in the long run, especially when purchased in bulk.
Availability
- Fresh: Available in the produce section of many supermarkets and specialty stores.
- Dried: Available year-round, in the dried foods aisle, at Asian markets or online.
Health benefits of shiitake mushrooms
According to WebMD, shiitake mushrooms have a dense nutritional profile, as follows:
- Rich in Essential Minerals: A ½ cup serving offers 72% of the daily recommended copper intake and 33% of the recommended selenium intake, both crucial for immune health and reducing inflammation.
- Vitamin Source: Good amounts of Vitamin D, potassium, and magnesium, beneficial for the immune system and overall health.
- Heart Health: They contain compounds such as eritadenine, which helps lower cholesterol levels, and beta-glucans that inhibit cholesterol absorption in the intestines.
- Immune Boosting Properties: They have anti-inflammatory properties and are packed with polysaccharides and other beta-glucans, which are compounds that protect cells and boost white blood cell production.
Healthline points out that shiitakes are low in calories, fiber-rich, and have a meat-like amino acid profile, making them a good source of plant-based protein. They can also improve immune defenses and promote bone health.
While most people can eat shiitake without issues, some might experience potential side effects, including "shiitake dermatitis," a lentinan-induced rash. Long-term use of powdered extract can also cause stomach issues and heightened sun sensitivity.
Always consult with a healthcare professional for personal health concerns. Individual reactions to foods can vary, and the information presented may not apply to everyone.
Can you eat the stems of shiitake mushrooms?
Yes! The stems are edible, though you'll find they're a bit tougher and woodier than the caps. Because of their chewier texture, a lot of folks prefer to take them off.
If you're up for using the stems, cooking them a bit longer can really help soften them up. You can also use them in broths and stocks to a wonderfully rich flavor.
Can you eat raw shiitake mushrooms?
No, it is best to avoid eating raw shiitakes. According to Mankato Clinic, eating them raw or undercooked can lead to flagellate dermatitis, a fancy term for a super itchy rash.
Shiitake mushrooms should be cooked for at least 5-7 minutes until they are tender, with an internal temperature of 266-293°F (130-145°C). Cooking them not only makes them safe to eat, but it brings out their umami taste and softens their texture.
Preparing shiitake mushrooms
Getting shiitake mushrooms ready for cooking depends on whether you're using fresh or dried ones. Here's a simple guide to prep them:
Fresh mushrooms
- Clean: Gently brush off any dirt or debris using a soft brush or a damp paper towel. I like to quickly rinse them under running water, and then pat them dry.
- Remove the Stems: Their stems can be tough and woody, so it's common to remove them. Grasp the stem near the base of the cap and twist it off or use a knife to cut it off.
- Cook: Depending on their size or the recipe, you can slice them or leave them whole. They're versatile enough to be sautéed, grilled, baked, stir-fried, or tossed into a salad.
Dried mushrooms
- Rehydrate: Soak them in a bowl of warm water for at least 20 minutes or until they are soft. Squeeze out the excess water.
- Remove the Stems: Some dried shiitake mushrooms have their stems cut off, which can remain tough after rehydration. It's often best to remove them.
- Use the Soaking Liquid: The water used for rehydrating them becomes a flavorful broth. Strain to remove any dirt or debris, then use it in soups, stews, or sauces.
- Cook: Once rehydrated, you can use them like fresh ones, although they will have a different texture and a more intense flavor.
Easy shiitake mushrooms recipe
Shiitake mushrooms are a versatile ingredient that adds texture and flavor. Here are some recipes that incorporate them:
- Braises and Stews: Classic favorites like Pork Asado, Pata Tim, or other Asian dishes like Korean Beef Stew contain mushrooms that absorb their sweet and savory flavors.
- Stir-Fried Noodles: Whether you are making Pancit Canton, Pancit Bihon, Sotanghon Guisado, or exploring non-Filipino dishes like Yaki Udon, these mushrooms add a beautiful texture contrast and umami flavor.
- Lumpia: While Lumpiang Shanghai or Lumpiang Gulay can be filled with practically anything, these mushrooms are an excellent choice.
- Siomai: Mince the mushrooms and add them into the mixture of meat for addded flavor and texture to these steamed dumplings.
- Stir-Fries: Shiitakes are great for stir-fries, such as Tofu and Asparagus Stir Fry, Eggplant Stir Fry, or Chopsuey.
- Sauces: These mushrooms give sauces an earthy and rich dimension, ideal for dishes like Burger Steak with Mushroom Gravy.
- Soups: Add these mushrooms into soups for a rich umami flavor, great in Almondigas with meatballs and wheat vermicelli noodles.
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Carla
I never buy fresh, dried shiitake mushrooms have so much flavor plus cheaper in bulk and lasts a long time. Thanks for this post.
Nora Reyes
Hi Carla I totally get you! Dried shiitake mushrooms do pack a punch in terms of flavor and are so convenient to store. Glad you found the post helpful. 🍄👌