The Chinese or shiitake mushroom is an edible mushroom of brown color and intense aroma native to East Asia. It is added to soups, scrambled eggs and other dishes to make them tastier. Shiitake is one of the sources of protein in the diet of the population of several eastern countries. It has many uses in Chinese or Japanese cuisine, as well as other less-publicized East and Southeast Asian culinary traditions.
This mushroom is served as part of miso soup, and also in a popular fish dish called dashi, as well as being part of a number of steamed recipes.
In Thailand, shiitake is consumed both fried and steamed. Shiitake is often dried and sold as a packaged food; once dried, it must be rehydrated by soaking it in water before consuming it. Many people prefer fresh shiitake to dry, considering that the sun drying process loses some of the umami flavor of the mushrooms.
PAIRING: garlic, apricot, anise, blueberry, pumpkin, chestnut, onion, pork, dill, asparagus, egg, shellfish, mint, walnut, oyster, potato, parsley, white fish, fatty fish, chicken, blue cheese, soft cheese, goat cheese, hard cheese, rosemary, soy, miso, beef, bacon, tomato, thyme, truffle.
USE: sauces, raw to finish dishes.
FORMAT: 150 grs.
INGREDIENTS: shitake mushrooms.
CONSERVATION: between 4ºC and 6ºC. Excess moisture can shorten the shelf life of the product. Product washed and ready to consume.
SHIPPING METHOD: cold transport.
ALLERGENS: may contain traces of mustard.
DATE OF CONSUMPTION: 15 days.
TIME: all year.