Currently, shiitake is produced on an industrial scale, taking advantage of the mushroom's adaptability to artificial soil and light conditions. Fresh shiitakes are usually grown on special farms in Russia. But dried mushrooms are sold in portioned bags, which are brought from China or Japan. There are even technologies for growing shiitake in summer cottages.
Dried shiitakes should be soaked in water before cooking: it is important that the degree of drying and the size of the mushrooms may vary, so the soaking time can reach several hours. It is easy to determine whether shiitake is ready for cooking: if the mushroom is soft but elastic and can be easily cut with a knife, it means it can be cooked.
Fresh raw shiitakes have a characteristic smell wood and a peculiar, slightly sour taste. The smell of shiitake may differ depending on the technology of its cultivation; if the smell is very strong, it can be removed by soaking the mushrooms in several waters and cooking with spices. Dried mushrooms have a stronger odor, which dissipates when cooked. In cooking, mushroom caps are often used because the stems are a bit tough. If you want to cook the legs, chop them smaller and put them in the pan 10 minutes before you start cooking the caps.
Shiitake is a miracle mushroom!
Beneficial features Shiitake has been known since ancient times. The mushroom began to be widely used in Chinese medicine starting in the 14th century. And the first mentions of this product date back to 199 BC. e. Thanks to its universal medicinal properties, it has earned the title of “king of mushrooms” in China and Japan. Shiitake is used both in folk medicine and as part of various medications aimed at treating infectious, cardiovascular diseases, malignant neoplasms and many others.The substance responsible for the universal medicinal properties of shiitake is lentinan(a polysaccharide that today is included in almost all drugs used to treat malignant tumors).
Price dried shiitake mushrooms - 273 rub. for 150 grams (Moscow average as of June 2017), the price of fresh shiitake is 1800 rubles/1 kilogram.
Eating shiitake has contraindications. For allergy sufferers, shiitake mushroom can cause allergies in the form of skin rashes. Shiitake and preparations based on it should not be consumed by people with kidney disease, salt metabolism disorders, patients with bronchial asthma, pregnant women and children under twelve years of age.
Recently, among delicacy mushrooms, one can increasingly hear about shiitake.
Their homeland is Southeast Asian countries, where they grow on dead hardwood. IN China and Japan Shiitake is considered the “king” of mushrooms due to its high taste and healing properties.
The mushroom got its name from the Japanese name of the tree on which it grows - “shia”, and “take” in Japanese is a mushroom.
It is edible, meaty, and tastes like meadow champignon and porcini mushroom. Can be grown at home.
Useful properties of shiitake
In terms of healing properties, this mushroom is in first place. It contains minerals and vitamins that are so necessary for the body: iron, calcium, phosphorus, zinc, vitamins B and C, magnesium.
Shiitake is used for treatment and prevention diseases such as cancer, diabetes, liver disease, stomach ulcers, vascular and heart diseases.
Among the beneficial properties of shiitake are:
- Strengthening the immune system. Polysaccharides found in mushrooms stimulate the production of interferon protein, which prevents bacteria and viruses from multiplying.
- Reducing cholesterol levels. Thanks to the amino acids and fiber contained in mushrooms, the processing of cholesterol and its removal from the body is accelerated. The risk of blood clots also decreases.
- Excretion from the body toxins and chemicals.
- Normalization of prostate function in men.
- Slowing down the development of oncological and benign formations.
- Help in the fight against viral, bacterial and fungal diseases.
- Reduces blood sugar levels, which helps treat diabetes.
- Anti-aging properties.
- Treatment of gastrointestinal diseases.
- Normalization of metabolism in organism.
- Weight loss, obesity treatment.
So, shiitake can be used for almost any disease. The mushroom is suitable both as a main medicine and as an additional one. Particularly useful for use for preventive purposes.
Growing Shiitake
You can grow these unique mushrooms at home.
To do this you need:
- Prepare a substrate consisting of hardwood sawdust.
- Place the substrate in a bag and pour boiling water over it. Repeat after 12 hours.
- Mix the substrate with mycelium at the rate of 250 grams of mycelium per 5 kilograms of substrate. Place the resulting mixture in plastic bags and close with a cotton-gauze stopper.
- Leave for one and a half to two months until germination at a temperature of 18-24 degrees.
Transfer packages to cool and damp place, free from polyethylene. Lighting is needed about eight hours a day. In 3-6 months the harvest will appear.
How to cook shiitake - recipes
Shiitake has a rich, meaty flavor. They are used to prepare sauces, gravies, soups, meat dishes, and side dishes. Can be a complete meat substitute.
There are several secrets of proper cooking these mushrooms:
Before cooking, wash and be sure to dry the mushrooms to maintain firmness. Soak dried shiitakes for 2-3 hours. When cooking, use different spices, which will help reveal the rich taste and aroma of mushrooms. When purchasing, choose mushrooms that are firm and without brown spots.
There are a lot of recipes for cooking shiitake dishes. They can be stewed, fried, added to soup, boiled or steamed.
Here are some delicious recipes:
Fried shiitakes in sour cream
To prepare you will need:
- Fresh shiitake – 500 grams
- Sour cream – 200-300 grams
- Vegetable oil – 50 grams
- Butter – 50 grams
- Onions – 1-2 pieces
- Garlic – 3-4 cloves
- Pepper
- Greenery
- Spices
Cut the mushroom caps and stems along the grain.
Mix vegetable and butter in a frying pan and heat. At first fry until half cooked mushroom stems, then add caps. Stir occasionally.
Ten minutes before readiness, add finely chopped onion, after five minutes add chopped garlic, salt, spices, pepper, sour cream. Simmer over low heat 5 more minutes. Turn it off and let it brew for a bit. Serve to the table, first sprinkled with herbs.
Shiitake mushroom soup
- Water – 3 liters
- Chicken meat – 0.5 kg
- Dried shiitake mushrooms – 30 grams
- Onion – 1 piece
- Potatoes – 3-4 pieces
- Pearl barley – 50-60 grams
- Pepper
- Greenery
A few hours before cooking, soak the mushrooms.
Prepare chicken broth, remove any foam that has formed. In 10-15 minutes After boiling, add the whole onion. At the end of cooking it must be removed.
Pour the soup into bowls and serve, sprinkled with herbs.
How to cook dried shiitake?
If the mushrooms are dried, it is important to soak them. To do this, pour warm water over the shiitake and leave overnight, or at least for 3-4 hours. After this, the mushrooms can be used to prepare any dish.
Another option is to marinate the shiitake using soy sauce, garlic, lemon juice, salt, and spices. After 5-6 hours, stew the mushrooms in the same marinade.
Shiitake, or black mushroom, has been purposefully grown by the Chinese on trees called Castanopsis long-pointed for over a thousand years.
It is known that during the Ming Dynasty (1368–1644), these mushrooms were used not only as food, but also as medicine. It was believed that shiitake helps with inflammation of the upper respiratory tract, heals the liver, cleanses the blood, relieves weakness, increases potency and vital energy qi, and generally prolongs youth.
Modern research continues to add to this list of beneficial properties of shiitake.
Thus, it turned out that eating dried mushrooms for just a week reduces cholesterol levels by 15%. Shiitake is able to inactivate the hepatitis B virus.
In 1969, Tokyo researchers isolated the polysaccharide lentinan from shiitake, which is now widely used in the treatment of immune system disorders and cancer.
Nobility of taste of shiitake
Shiitake is considered theirs not only in China, but also in Japan and Korea, and all because it is the only mushroom whose noble woody taste and aroma do not suffer at all when artificially cultivated.
The delicate and slippery structure only adds to the sophistication of these mushrooms.
In cooking, they mainly use the caps: the stems are quite tough. The larger the mushroom, the tastier it is, the smaller it is, the more tender it is.
We sell shiitake in dried form. But don't be upset: dried shiitake has a richer aroma, reminiscent of fried mushrooms.
Of the many varieties, the most prized are the small, fleshy donko (winter mushrooms).
Before preparing a dish of dried mushrooms, you will have to soak them in water >>.
How to cook shiitake correctly
Dried shiitakes should be soaked in warm water for 2-3 hours, preferably overnight. If time is short, before cooking, soak the mushrooms in water for at least 45 minutes, lightly sprinkling them with sugar. Then remove the shiitake and squeeze gently. Cut the tender caps into slices or chop. Do not throw away the water in which the mushrooms were soaked: if you strain it through cheesecloth, you can use it to cook soup or stew vegetables.
In Japanese cuisine, shiitakes are also valued for the fact that they absorb the taste of other ingredients without drowning them out.
Black mushroom is one of the essential components of stews, which include meat (usually beef or chicken) and vegetables. Shiitake is grilled, added to salads and noodle soups, and tempura is prepared with it.
But in principle they can be used in any mushroom recipe. Fragrant shiitake is an easy addition to scrambled eggs, fried potatoes, pies and even dumplings. Try it - you will like it!
Not so long ago, unusual mushrooms with the eccentric and exotic name “shiitake” began to appear on the shelves of many supermarkets and markets. This oriental product quickly gained popularity on our tables due to its unusual taste and a whole storehouse of health benefits.
In this article you will learn how to properly prepare shiitake mushrooms according to authentic oriental recipes.
Fried shiitake mushrooms
Shiitake mushrooms are prepared in a way that is not entirely familiar to us - they are deep-fried, first coated in breading. The dish prepared in this way remains aromatic, tender on the inside, and crispy on the outside.
Ingredients:
- frozen shiitakes – 8-10 pcs.;
- flour - 3 tbsp. spoons;
- breadcrumbs - 3 tbsp. spoons;
- eggs – 1 pc.;
- vegetable oil – 1 tbsp.;
- salt, pepper - to taste.
Preparation
Before cooking frozen shiitakes, the mushrooms must be completely thawed and all excess moisture removed with a paper towel, otherwise the breading will simply fall off during frying. Then you can cut them or leave them whole - the choice is yours, in any case, each piece must first be rolled in flour, then dipped in an egg beaten with spices and finally sprinkled with breadcrumbs. Cook crispy shiitakes for 2-3 minutes in hot vegetable oil.
Typically, deep-fried mushrooms are served with a light appetizer in the form of salad or crispy cereal sprouts, and before serving, they are tossed with lime juice and soy sauce.
Shiitake mushroom soup
Dishes made from shiitake mushrooms, in their authentic form, are certainly tasty, but not for lovers of oriental cuisine. Therefore, we offer you a more European recipe for preparing shiitake mushrooms - as part of a traditional French onion soup.
Ingredients:
- dried shiitake – 50 g;
- onions – 5 pcs.;
- garlic – 4 cloves;
- dry white wine – ½ tbsp.;
- chicken broth – 800 ml;
- thyme – 2 sprigs;
- salt, pepper - to taste.
Preparation
Before cooking dried shiitake mushrooms, they must be soaked in hot water for 30-40 minutes until completely saturated with moisture.
Meanwhile, cut the onions into rings and fry in vegetable oil in any deep, thick-walled bowl for 15 minutes until soft, then reduce the heat to low and simmer for another 25-30 minutes until golden brown.
Now let's return to the mushrooms: they need to be squeezed out of excess moisture, cut into slices and added to the golden onions. We also send thyme leaves, chopped garlic, salt and pepper there. Fry the mushrooms for 2 minutes, then reduce the heat again and pour wine and broth into the pan. Cook the soup at a gentle simmer over low heat for 40-45 minutes, serve with white bread croutons.
Ingredients:
For the salad:
- Shiitake mushrooms – 200 g;
- olive oil – 2 teaspoons;
- salad mix – 200 g;
- green onions - 4 feathers;
- radish – 100 g;
- young carrots – 100 g;
- almonds – 50 g;
- sesame – 2 teaspoons.
For refueling:
Preparation
Boil rice wine in a saucepan for 5-7 minutes, cool it and mix it with vinegar, soy sauce, finely chopped shallots, ginger, lime juice, soy sauce, oil and chili. Fry the shiitake in a frying pan or grill for 6-8 minutes, after pouring it with olive oil.
In a salad bowl, mix lettuce mix, chopped green onions and carrots, thin slices of radish and crushed almonds. Season the dish with half of the dressing, place on plates and garnish with fried mushrooms and sesame seeds. The shiitake salad is ready; it is served in portions, along with dressing, in a gravy boat. Bon appetit!
Shiitake are edible mushrooms that grow on trees. They look like champignons, they have the same round caps with a diameter of 5-19 cm. The color of shiitake varies from yellowish-brown to dark chestnut shades, and the caps of these mushrooms are covered with subtle patterns of cracks and thickenings. Shiitake has a pleasant taste, reminiscent of champignons and porcini mushrooms, as well as a strong woody aroma. In addition, these mushrooms are valued for their beneficial properties, which were discovered by the ancient healers of China and Japan. And this is not surprising, because these mushrooms contain a large amount of amino acids necessary for humans, a lot of fiber and B vitamins, microelements such as potassium, phosphorus and iron.
Shiitake is a complete protein product that is considered a low-calorie food (100 g of shiitake contains only 35 kcal!). And the most amazing property of these mushrooms is their proven antitumor activity, which manifests itself in stimulating the immune system, which destroys tumor cells. In Japan and China, shiitake extracts have long been successfully used in the complex therapy of cancer patients. In addition, shiitakes help lower blood cholesterol, normalize blood pressure in hypertensive patients, have antiallergic, immunostimulating effects and, according to Chinese medicine, increase life expectancy. In order to appreciate the spicy taste of these amazing mushrooms and experience their beneficial effects from personal experience, you need to try to learn how to cook shiitake.
You can cook shiitake in a variety of ways: fry, steam, add to soup, stew or boil for a few minutes. Shiitake is sold fresh and dried. If you decide to cook dried shiitakes, then first soak them, for example, by filling them with water and leaving them like that overnight. In the morning, the mushrooms will be ready for use in cooking, and the water in which they were soaked can be used to prepare a marinade or soup.
Soup with shiitake mushrooms and shrimp
The preparation time for this dish is on average 25 minutes. For preparation you will need the following ingredients:
- Shiitake mushrooms - 150-200 g;
- shrimp - 200 g;
- salmon or tuna broth;
- soy sauce - 2 tbsp. spoons;
- dry white wine - 2 tbsp. spoons;
- salt, herbs to taste.
- Finely chop the shiitake mushrooms. Boil water and pour over shrimp (if using frozen shrimp), then drain and peel shrimp.
- Add shrimp and mushrooms to the fish broth, previously brought to a boil. Cook for 5-10 minutes.
- Add 2 tablespoons of wine and 2 or 3 tablespoons of soy sauce, mix thoroughly, add a little salt if necessary.
- Pour the finished soup into bowls and garnish with fresh herbs.
Salad with shiitake mushrooms and chicken
The salad preparation time averages 30-40 minutes. To prepare it you will need the following ingredients:
- chicken fillet - 300 g;
- Shiitake mushrooms - 200 g;
- leeks - 40-50 g;
- spices, milk, mustard, herbs to taste.
- Boil the chicken fillet until tender, then cut the meat into small pieces.
- Fry shiitake mushrooms in vegetable oil for 7 minutes.
- Combine chicken fillet with mushrooms, add finely chopped leeks.
- Prepare the salad dressing: mix milk, salt, spices and mustard.
- Season the salad with the resulting sauce; the finished salad can be decorated with arugula leaves or dill sprigs.
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