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Shiitake (Lentinus Edodes) is often called a wild mushroom; however it is only found cultivated. The origin of this mushroom is debated. Either the Chinese or the Japanese were the first to cultivate shiitake over 1200 years ago. Dried shiitake caps are dark brown on top, with tan gills underneath. The rim of the dried shiitakes curls down toward the stem. Shiitakes have a meaty flesh and a full bodied, bosky flavor. Shiitakes may also be referred to as Chinese black mushrooms or forest mushrooms.

Dried shiitake have a delicious, sparkling flavor and a tender texture. No need for long soaking or stem removal makes them quick and easy to use. An ancient prized health food. Rich in vitamin D and fiber, and a good source of niacin B3. Fat free, and sodium free.

Weight: 8 oz.

Pieces: Sliced

Place of Origin: China

Packaging: Plastic Bag

Storing: 8 Months shelf Stable

	Cooking Ideas
	Shiitake mushrooms are traditionally added to miso soup. Healthy saute mushrooms with onions and garlic. Serve as a side dish or as a topping for chicken, beef, lamb or venison.
	Health Benefits
	Shiitake mushrooms have long been recognized as a very good, non-animal food source of iron. But a recent preliminary study has determined that the bioavailability of iron from shiitake mushrooms may be even better than we thought. shiitake mushrooms are an excellent source of three B vitamins (vitamins B2, B5 and B6); a very good source of one additional B vitamin (B2); a very good source of six minerals (manganese, phosphorus, potassium, selenium, copper and zinc); a very good source of dietary fiber; and a good source of protein, magnesium, and vitamin D (in the D2 form). The special combination of antioxidants found in shiitake mushrooms together with their highly flexible support for immune system function make them a natural candidate for providing us with protection from a variety of problems involving oxidative stress and immune function.

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Poached Eggs Over Collard Greens & Shiitake Mushrooms

Ingredients: 6 cups chopped collard greens (stems removed) 1 medium onion, cut in half and sliced thin 6 fresh shiitake mushrooms, sliced medium thick, stems removed 4 fresh omega-3-rich eggs about 4 cups water 1 TBS apple cider vinegar, or any white wine vinegar Dressing 1 TBS fresh lemon juice 1 TBS minced fresh ginger 3 medium cloves garlic pressed 1 TBS soy sauce 1 TBS extra virgin olive oil salt and white pepper to taste

Directions:

1. Slice onions and press garlic and let sit for 5-10 minutes to bring out their health-promoting benefits.
2. Bring lightly salted water to a boil in a steamer.
3. Rinse greens well. Roll or stack leaves and cut into 1/2" slices and cut again crosswise. Cut stem into 1/4" slices. Let sit for 5 -10 minutes.
4. Steam collard greens, mushrooms and onions together for 5 minutes.
5. While steaming greens, get ready for poaching eggs by bringing water and vinegar to a fast simmer in a small, shallow pan. You can start on high heat, and once it comes to a boil, reduce heat to a simmer before adding eggs. Make sure there is enough water to cover eggs.
6. Mix together lemon juice, ginger, garlic, soy sauce, olive oil, salt, and pepper in a small bowl.
7. Poach eggs until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk has filmed over.
8. Remove vegetables from steamer and toss with dressing. Remove eggs from water with a slotted spoon and place on plate of tossed greens.

   Serves 4