Shiitake or otherwise black fungus was originally grown in China and Japan. Today, this mushroom is cultivated and sold in many countries, including Russia. These are mushrooms that grow on the shii tree. They have an unusually refined taste and aroma, which is something between the taste of porcini mushrooms and champignons.

The shape of the cap of these mushrooms is umbrella-shaped (reminiscent of champignon). Coloration from creamy brown to dark brown, with a smooth surface, or covered with scales.

Shiitake is widely used in medicine, cosmetology and cooking.

Usually shiitake is sold in dried form, and soaked immediately before use (calorizator). But many people prefer to eat such mushrooms exclusively fresh, since their taste changes during the drying process. Most often, only mushroom caps are used for cooking (shiitake legs are much tougher than hats).

Calories in fresh shiitake
Calories in fresh shiitake составляет 34 ккал на 100 грамм продукта.

Useful properties and harm of fresh Shiitake
According to research, their use lowers blood cholesterol levels. For diabetics, this mushroom is important for its ability to lower sugar levels and improve insulin production. Shiitake is also important for vegetarians as it contains vitamin D.

According to Chinese doctors, these mushrooms help with respiratory diseases, stimulate blood circulation, cleanse the liver, eliminate weakness and fatigue, and slow down aging.

Fresh shiitake should be consumed in small amounts (160-200 grams per day) as they can cause allergies.

Fresh Shiitake in cooking
They are added to soups and sauces. Shiitake extract is even used in the preparation of cakes, sweets and drinks (calorificator). For maximum benefits, you can eat shiitake raw, but this is not to everyone’s taste. The easiest way to prepare fresh shiitake is to fry in oil with salt and garlic. It is recommended to serve them with rice, fish, chicken, pasta or vegetables.

You can also boil shiitake in a small amount of salted water (literally 3-4 minutes after boiling). Cooking fresh shiitake mushrooms should not be long, otherwise you will get a rubbery substance without taste and aroma.