About Dried Shiitake Mushrooms
Not only are shiitake mushrooms valued for their primordial origin, but also for their various health-boosting properties that have been discovered over centuries of ancient medicine. Shiitake mushrooms’ health benefits include
Good for bones.
Boosting immune system.
Lowering cholesterol levels.
Lowering risk on certain cancers.
Shiitake mushrooms are said to have more than 10 times the flavor of white button mushrooms. The taste can intensify when they’re dried and reconstituted by soaking in water. Sautéing them lightly is the best way to maintain their taste and nutritional profile.
Storage and shelf life
Dried whole mushrooms will last 10-12 months when store in a cool dried place. They will last longer if frozen. We recommend using a glass container with a tight seal.
Shipping and delivery
The product is available for delivery and pick up from our store in de Pijp.
Energy: 296 Kcal
How to use
Dried mushrooms can be used in reconstituted by soaking in water, broth, or wine for at least thirty minutes; after which, they are good in almost any savory dish. Shitake mushrooms are great in a stir fry or rice dishes. If you’re replacing dried shitake mushrooms for fresh, note that 10g of dried equals approximately 80 grams fresh.
Other interesting information
The word “shiitake” is derived from the Japanese words “shii,” the oak-like tree where these mushrooms first grew, and “také,” which simply means mushroom; hence, it literally means “mushrooms of the shii tree.”
China yields around 80 percent of the world market in production, a distinction that Japan initially held.
Lentinan, a potent antifungal protein in shiitake mushrooms, may lower your risk of cancer. A study published in the Journal of Alternative and Complementary Medicine showed that oral administration of lentinan helped slow the development of small tumors.
Lindequist, U., Niedermeyer, T. H. J., & Jülich, W. D. (2005). The Pharmacological Potential of Mushrooms. Evidence-Based Complementary and Alternative Medicine, 2(3), 285–299. https://doi.org/10.1093/ecam/neh107
Ng, M. L., & Yap, A. T. (2002). Inhibition of Human Colon Carcinoma Development by Lentinan from Shiitake Mushrooms (Lentinus edodes). The Journal of Alternative and Complementary Medicine, 8(5), 581–589. https://doi.org/10.1089/107555302320825093