Dried Whole Shi-itake - 1 Lb.

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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: 1 lb.

Pieces: Whole

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.

Shiitake & Cheese Muffins
Makes 10-12 muffins

3 tablespoons butter
1 cup minced shiitake, can mix fresh and rehydrated dried shiitakes
2 cups flour    
2 ½ teaspoons baking powder
½ cup plus extra Parmesan cheese
1 cup buttermilk      
1 egg

Preheat the oven to 400°F.  and either use paper liners or grease a 12-cup muffin tin.
Sauté the mushrooms in the butter over medium heat until the moisture is gone. Remove from heat.
In a large bowl, combine flour, baking powder and the ½ cup of Parmesan cheese. Mix well. In a small bowl, beat together the buttermilk and the egg.
Add this mixture and the mushrooms to the flour. Mix up a lumpy batter, stop stirring when the mushrooms are blended in.
Spoon the batter into the muffin cups, 3/4 full.

Sprinkle the tops with Parmesan and then bake until brown and the tops spring back when you press the centers gently, about 20-25 minutes.

Dry on a wire rack.
They’re good hot, warm, and cold.