Shiitake

The shiitake is a type of macrofungus native to East Asia and mainland Southeast Asia. It is known by its scientific name, Lentinula edodes. This mushroom is highly valued for food and is cultivated globally. It is also known by many common names. Some people call it the black mushroom or the black forest mushroom. Others use names like sawtooth oak mushroom, golden oak mushroom, or oakwood mushroom.

In the wild, shiitake mushrooms grow in groups on decaying wood. They prefer deciduous trees, which are trees that lose their leaves. They often grow on shii and other chinquapins. They also grow on chestnut, oak, maple, and beech trees. Other host trees include sweetgum, poplar, hornbeam, ironwood, and mulberry. These fungi thrive in warm and moist climates.

Commercial growers use specific methods to produce these mushrooms. They often grow them on hardwood logs, such as oak. They can also use an artificial substrate. This is a man-made material used to provide nutrients for growth. Shiitake are very successful in farming. They contribute about 25% of the total yearly production of all mushrooms.

History shows that people have cultivated shiitake for centuries. The earliest written record of cultivation is from the year 1209. This record is found in the Records of Longquan County. It was compiled by He Zhan during the Song dynasty in China. In 1796, a Japanese horticulturist wrote the first book on shiitake cultivation in Japan. This book was adapted from a 185-word description found in Chinese literature. Ancient Japanese farmers used axes to cut shii trees. They placed these logs near trees that already contained shiitake spores.

Scientists have spent a long time classifying this fungus. Miles Joseph Berkeley first described it scientifically in 1877. He originally named it Agaricus edodes. In 1976, David Pegler placed the fungus into the genus Lentinula. The mushroom has had many different scientific names over time. These include names like Armillaria edodes and Lentinus edodes.

There are specific varieties of shiitake that are highly prized. Two special types are produced in cooler temperatures. One variety is called dongdong, or the winter mushroom. The most highly prized variety is called huagu, or the flower mushroom. This name comes from the flower-like patterns of cracks found on its cap.

Shiitake are used in many traditional dishes. In Chinese cuisine, they appear in soups, braises, and stir-fried vegetable dishes. One example is a dish called Buddha's delight. In Japan, they are served in miso soup. They also serve as the base for a vegetarian dashi, which is a type of broth.

From a nutritional standpoint, raw shiitake are mostly water. A reference serving is 90% water, 7% carbohydrates, 2% protein, and less than 1% fat. They also contain moderate levels of dietary minerals. Shiitake can produce vitamin D2 when exposed to ultraviolet B (UVB) rays. This happens when UVB rays hit the internal ergosterol in the mushroom. This can occur through sunlight or broadband UVB fluorescent tubes.

While usually safe, eating raw or slightly cooked shiitake can cause a reaction. This is called shiitake dermatitis. It is an allergic reaction that causes a red, itchy, and streaky rash. The rash can appear on the face and scalp. It usually shows up about 24 hours after eating the mushroom. The reaction may get worse with sun exposure. It typically disappears within 3 to 21 days. This effect is likely caused by a polysaccharide called lentinan. Thorough cooking may eliminate this risk.