What is Shiitake mushrooms:Lentinus edodes?What is Shiitake Mycelia Extract?How to use Lentinus edodes?

Why Eat It:Cooking Shiitake.

Shiitake Mushroom Extract Lentinus edodes Lentinus shiitake Cortinelus edodes Armillaria edodes Shiitake mycelia Lentinan CAS 95009-14-6 photo picture image The shiitake mushroom (Lentinus edodes) has been prized by people in China and Korea for at least 2,000 years. Valued not only for its culinary contributions, the shiitake is also consumed for its medicinal properties. One of the world's most cultivated edible mushrooms, shiitakes are a good source of nutrients and they contain eight essential amino acids as well as thiamin, riboflavin, niacin, and dietary fiber and enzymes. Shiitake mushrooms also contains ergosterol, which can be converted by sunlight into vitamin D.

Ancient Chinese physicians knew the power of this dark, meaty, capped woodland mushroom and they prescribed it as an important food to activate qi, which is roughly translated as "life force." Shiitake was also promoted by ancient healers as a food that promotes longevity, protects the immune system, and as a preventative against gastrointestinal distress, liver disease, colds, flu, and circulatory problems. Scientists today are discovering that the ancient healers of China indeed knew their medicine and that shiitake may be instrumental in helping to combat a host of serious ailments including heart disease, cancer, and life-threatening viral conditions.
Shiitake Mushroom Extract Lentinus edodes Lentinus shiitake Cortinelus edodes Armillaria edodes Shiitake mycelia Lentinan CAS 95009-14-6 photo picture image

Of interest to scientists is a substance extracted from shiitake known as lentinan. A polysaccharide, lentinan is currently under investigation for potential anti-tumor effects, blood pressure-lowering effects, and cholesterol-lowering effects. Lentinan is currently being studied for its ability to inhibit cancer, primarily by stimulating certain types of white blood cells important in immune function rather than by directly attacking cancer cells. Shiitake extracts have been tested in recent years in China as an adjunct to chemotherapy, and a highly purified form of lentinan is currently used in China in conjunction with standard chemotherapy agents in the treatment of cancer.

Another compound in shiitake, lentinula edodes mycelium (LEM), may prove to be helpful in treating and preventing cancer, heart disease, hyperlipidemia, hypertension, infectious disease, and hepatitis. Eritadenine, another substance in shiitake, may be responsible for helping to reduce blood levels of cholesterol and fats by promoting their excretion. If you are on blood-thinning anticoagulant medication, it is important to consult with your physician before consuming large amounts of shiitake as these mushrooms may possess blood thinning properties.

Varieties:While there are no different varieties of shiitake mushrooms, they are frequently sold for different prices depending upon their size. It is not so much the size of the mushroom that determines the price, but the plumpness of the cap. Thick, plump caps are meatier in texture and somewhat more flavorful than others. This size-related price differential applies to both dried and fresh shiitakes.
Shiitake Mushroom Extract Lentinus edodes Lentinus shiitake Cortinelus edodes Armillaria edodes Shiitake mycelia Lentinan CAS 95009-14-6 photo picture image

Preparation:

Fresh shiitake are delicious sauteed, stir-fried, marinated and grilled, or braised. To prepare shiitake for cooking, the stem should be removed (you can save the stems to use in stocks or discard them).

Sauteing or stir-frying: Slice the mushrooms and saute or stir-fry for five to seven minutes in a little oil or broth until tender.

Grilling or broiling: Marinate large whole mushroom caps in an herbed vinaigrette, or broth, place on the grill or under the broiler and cook five minutes, turning the mushrooms as they color, until soft and tender.

Braising: Heat a little broth and chopped garlic, add whole mushroom caps and either cook slowly on top of the stove or oven braise at 375 Deg F for 10 minutes, turning the mushrooms halfway through cooking until tender. Serve with any pan juices.

Simmering: Use whole or sliced mushroom caps in soups and stews. In soups, drop mushrooms into simmering soup and cook until tender. In stews, add mushrooms when adding other vegetables and simmer until stew is done.

Reconstituting dried shiitakes: Dried shiitakes should be soaked and reconstituted before cooking. They can be soaked in either hot or cold water until rehydrated. Mushrooms take 20 minutes (in hot water) or up to two hours in cold water. Some people feel that the slower soak in cold water makes the mushrooms more tender and flavorful once cooked, however both work well. Once rehydrated, scoop the mushrooms out of their soaking liquid, leaving any dirt behind. Strain the soaking liquid through a fine-meshed sieve lined with cheesecloth or paper towels. The soaking liquid is very flavorful once cooked down. Use it in the dish you're preparing or in soups, stews, stir-fries, pasta sauces, and braises.
Shiitake Mushroom Extract Lentinus edodes Lentinus shiitake Cortinelus edodes Armillaria edodes Shiitake mycelia Lentinan CAS 95009-14-6 photo picture image

Cooked in soup; steamed or fried in dishes.

Before using fresh shiitakes, tear off the fibrous stems, and clean the mushrooms carefully with a damp cloth or paper towel. The mushrooms can also be rinsed briefly, but do not allow them to soak as they will swell with water. Dried shiitakes should be reconstituted in warm water for approximately one hour. Once they are reconstituted, chop off the stems. Use the soaking water and stems to make soup stock.

Cooking brings out the distinct flavor of shiitakes. Saute or fry them in oil for 5 to 7 minutes; or cook them with a small amount of liquid in a tightly covered pan for 15 minutes. Once cooked, add them to a pasta recipe, rice dish, soup, sauce, or stir-fry.

When buying fresh shiitake mushrooms, choose mushrooms with firm, spongy caps and small stems. Fresh shiitake mushrooms keep for up to 14 days when stored in the refrigerator in a paper bag. Store dried shiitakes in a cool, dry place.

Cautions on Use: It is recommended that you only buy wild mushrooms from dependable retail outlets. Certain wild mushrooms can cause damage to the heart, liver, and kidneys. Some species can be lethal.