Lentinula edodes is a fungus of Asian origin and is currently the second most consumed edible mushroom in the world, thanks to the taste very pleasing to consumers.

In Japan, where it is intensively cultivated, it is known as shiitake, a term that originates from the Japanese word shii (a tree similar to oak) and take (fungus).

Shiitake expresses a high nutritional value: it is rich in proteins (the content of these corresponds to about 17.5% of the total dry matter), with nine essential amino acids. Calcium, phosphorus, iron sodium and potassium are present in significant amounts. It’s a good source of vitamins, especially vitamin B12 that is synthesized solely by fungi and algae and is not available in other vegetables. Vitamin D is also remarkable.

It also contains substances that promote the control of blood pressure, the reduction of cholesterol, the strengthening of the immunological system and the inhibition of the development of viruses and bacteria.

Galician Shiitake mushrooms from Porto Muiňos come from Spain. They are dehydrated mushrooms, do not contain allergens and GMOs.

Ingredients: Lentinula edodes

Preparation:

To rehydrate them and restore their natural appearance, cover the Shiitake mushrooms with water for 5 hours before tasting.
The soaking water can be reused for cooking or to enrich broths, pasta, rice, soups and sauces.
If the dish to be prepared requires cooking they can be added directly without the need for soaking.