Everything You Need To Know About Shiitake Mushrooms

Shiitakes are often associated with Japanese and other East Asian cuisines, and for good reason: Shiitakes are native to East Asia, and can actually still be found growing wild in China, Japan, and other parts of the continent. In fact, their cultivation by humans dates back centuries: According to Clark University, Chinese growers first began domesticating shiitakes between 1000 and 1100 A.D.

Not surprisingly, the mushroom is known by a few names in China and Japan. The Mycological Society of San Francisco writes that it is known as dongo and shanku in China, while in Chinese restaurants in the United States, it is sometimes called "the black forest mushroom." Even though they are the same type of mushroom, the meatier and smaller shiitakes are called donko in Japan. The larger variety that matures until spring is called koshin.

Whatever you call them, it is undeniably impressive (and a testament to the quality) that this mushroom has been so popular for roughly a millennium — including, and increasingly, in the West. In fact, the shiitake mushroom is one of the most cultivated edible mushrooms in the world.

When you think of something appetizing, the word "fungus" may not come to mind. But, like all mushrooms, shiitakes are indeed a type of fungus. They are more specifically a member of the family Marasmiaceae and order Agaricales. They are not just interesting to look at and delicious to eat. Like many other types of fungi, shiitakes play an important role in different ecosystems by consuming dead wood. This behavior is crucial for saprotrophs like shiitakes, which are organisms that consume dead organic matter and help to recycle important nutrients, particularly in forest ecosystems. Shiitakes, specifically, consume the dead wood of oaks and similar trees.

Of course, this is essentially their wild role; shiitakes grown directly for consumption are cultivated differently. In this case, per Encyclopedia Brittanica, they are typically grown in ways that approximate their natural habitat — for instance, on logs, sawdust blocks, or pellets.

Ever tried mushroom pickles? They're not exactly as common as dill spears or bread-and-butter pickles, but mushroom pickles are indeed a real thing, and can make a great topping or side dish for a wide range of foods.

How do you use them? A pickled mushroom toast recipe offers a good starting point. While the recipe calls for black trumpet and maitake mushrooms, shiitakes can make a suitable substitution. Like most basic pickling recipes, this one calls for mixing sugar, water, and vinegar (in this case, white wine vinegar) into a pickling liquid. Notably, though — and unlike most typical "quick pickles" — the recipe calls for letting the pickling liquid cool before pouring it over the mushrooms. This is a good rule of thumb if pickling shiitakes as well; mushrooms are much more sensitive than, say, cucumbers, and a hot pickling solution might be damaging to the mushrooms.

This pickled delicacy will go well on toast with mushroom blanquette, but they're also a pretty exciting topping to keep in the fridge and try out in or alongside all sorts of meals.

Many chefs, either by habit or training, tend not to use mushroom stems. Some might not like the texture, which tends to be less appetizing than the mushroom cap, and others might do it for simple aesthetic purposes. Whether you like to eat mushroom stems or not (and plenty of people do!) it is important to note that shiitake stems are indeed edible and can be enjoyed. If the whole stem is a little too much, consider chopping it up into smaller pieces to make it more digestible.

But, even if you decide to eschew stems, they can still serve plenty of other uses in your kitchen. The stems can be used fresh in mushroom broth or as a flavoring in other soups; they can also be dried or frozen and used in much the same way in the future. Alternatively, they can be dried and ground or crushed into a powde to be used as a unique seasoning in future dishes.

It is no secret that mushrooms can have all kinds of effects on the human body: Some are delicious and highly nutritious, others produce psychoactive effects, and still, others are poisonous to varying degrees. Sometimes, of course, these categories can slightly overlap. Shiitakes aren't poisonous, and given that they are typically bought in a grocery store, they are generally quite safe. Of course, if you do happen to go foraging somewhere in Asia where shiitakes grow wild — or for that matter, go any foraging for edible mushrooms — it is important to be extremely cautious in correctly identifying what you pick.

This said shiitakes are sometimes associated with an uncomfortable skin rash called shiitake dermatitis. Not many people are sensitive to the compound called lentinan, which causes the rash; moreover, lentinan is not a problem once shiitakes are cooked. But, it's important to be aware that if you do ingest raw shiitakes, they could potentially cause some skin discomfort.

Shiitakes, of course, are a mainstay in Chinese and other East Asian cuisines, and accordingly, they often have a prime role in stir fries. Stir fries are by now pretty common but are great for those still honing their kitchen chops. Notably, the original Cantonese meaning of the term stir-fry suggests "tumbling" vegetables — not "stirring" them — to evenly and lightly sear everything in the pan. Mushrooms like shiitakes will typically be added after thicker and heartier ingredients, like broccoli or cauliflower.

Fortunately, maybe the best thing about stir fries is that they are extremely adaptable. Substituting different types of meat (or meat substitutes, like tofu), veggies, and even cooking oils, sauces, and pans can help you find your own preferred method of making the dish. If you're looking for somewhere to start, and want to incorporate tasty shiitakes, try a stir-fry with shirataki noodles, which are light, translucent Japanese noodles, and are a particularly good choice for people with dietary restrictions.

Shiitake mushrooms are probably most often used fresh, and these days, they are readily available at many grocery stores. While fresh shiitakes are great, the mushrooms can also easily be used when they have been dried. It's not difficult to come across dried mushrooms. They can easily be made on your own, at home, using an oven or dehydrator; they can also be purchased at many specialty grocery stores. Dried mushrooms are convenient because, unlike fresh mushrooms, you can store them in an essentially shelf-stable way. This saves space, allows you to can use them when you want to, and for easy use in most recipes that call for mushrooms. Try a recipe for mushroom steamed buns or vegetarian mapo tofu.

You can also use dried shiitake mushrooms in another way. By grinding and making a mushroom powder. This can make a fun umami seasoning to experiment with in all sorts of recipes.

Ever heard of mushroom coffee? It has become increasingly popular in recent years as an alternative or amendment to coffee. In many versions of the beverage, ground mushrooms are combined with ground coffee beans to add an earthy flavor and to obtain any number of health benefits, ranging from improved digestion to stress reduction. While lion's mane, chaga, and reishi mushrooms are considered superfoods and are among the most typically used in mushroom coffee, there is no reason why you can't experiment with dried shiitakes.

Mushroom tea is also popular in some circles. Per Everyday Health, mushroom tea has a few similar health benefits, potentially improving gut health and helping to regulate blood sugar. Prepared mushroom tea blends can increasingly be found in stores, but it is also possible to make your own by using dried and steeped mushrooms in hot water, either on their own or with other tea or flavors added.