Shiitake Mushroom

Lentinus edodes · Xiāng Gū Neutro

Umami-rich edible mushroom providing beta-glucans, vitamin D precursors and deep savoury flavour.

Shiitake is the most popular functional mushroom that belongs firmly on the dinner plate. Its meaty umami makes stocks, stir-fries and soups taste richer while adding beta-glucans, B vitamins and ergosterol — a vitamin D precursor when sun-dried.

Destaques nutricionais

• ✓Contains lentinan and other beta-glucans
• ✓Sun-dried caps provide ergosterol (vitamin D precursor)
• ✓Adds deep umami — great for low-salt cooking
• ✓Good source of fibre and B vitamins

Usos alimentares cotidianos

• ●Simmered into umami-rich vegetable stock
• ●Stir-fried with greens and garlic
• ●Rehydrated and sliced into noodle soups
• ●Blended into mushroom patties and gravies

Como aproveitar

3–5 dried mushrooms per dish. Soak in warm water 20 minutes, strain the soaking liquid and use it as stock.

Pesquisa moderna

Lentinan, a shiitake beta-glucan, is among the most studied mushroom polysaccharides for immune modulation, while a small human trial found daily cooked shiitake improved markers of immune-cell function.

⚠ Cuidados