Shiitake Mushrooms express a high nutritional value: they are 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.
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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.
Use in the kitchen:
Shiitake mushrooms can be eaten raw in salads, fried as a snack or appetizer. As delicious accompaniments to fish, rice, cereals, pasta and vegetables. as a side dish, as a condiment, to flavor fish dishes, pasta, rice and cereals. They can be added in vegetable stews, in vegetable croquettes, in the filling of savory pie.
Together with the Kombu algae, these mushrooms are also the essential ingredient of a fundamental dish of macrobiotic cuisine: dashi.
