Shiitake
The shiitake originated in Asia where it was discovered over two thousand years ago.
The shiitake varies in colour from brown to black and is shaped
like an umbrella. Its thick cap is slightly curved inwards and its
beige gills are a little soft. Although it is available fresh, it
can also be found dehydrated.
The white flesh of the shiitake is slightly acid. Its aroma is stronger when dehydrated. Highly aromatic, these mushrooms can simmer for a long time without losing their flavour, which makes them ideal for stews. Their meaty texture and woody aroma impart a delicious and full-bodied taste to recipes. The hard and fibrous stalk of the shiitake is generally removed before cooking.
The white flesh of the shiitake is slightly acid. Its aroma is stronger when dehydrated. Highly aromatic, these mushrooms can simmer for a long time without losing their flavour, which makes them ideal for stews. Their meaty texture and woody aroma impart a delicious and full-bodied taste to recipes. The hard and fibrous stalk of the shiitake is generally removed before cooking.
 Vegetable Roll Sushi |
 Red Grill Angus Steak with Shiitake Gravy |
 Tangy Asian Spareribs with Shiitake Mushrooms |
 Pasta with Boursin, Asian style |
 Red Grill Angus Beef Strips with Oyster Sauce |
Click here and discover all our delicious shiitakes recipes !
- Look for firm mushrooms with unblemished caps that are free of wrinkles or spots.
- Shiitakes should not be washed or peeled. Simply remove the tough stalks and any dirt with a damp paper towel. Do not eat the raw stalks.
- Shiitake caps are delicious raw in salads.
- Shiitakes are delicious grilled, sautéed or fried. They pair well with meat and their texture makes them easy to simmer in soups, purées and stews.
Shiitakes are available year-round in METRO supermarkets.
Though low in energy, shiitakes provide a good source of potassium.
Asians also use them for medicinal purposes.
Shiitakes can be stored for up to one week in a paper bag in the refrigerator. For longer storage, macerate in olive oil or dehydrate. Dehydrated mushrooms should be stored in a cool, dark and dry area.