Produce Briefs...
Fingerling Russian Banana Potatoes
Although very petit in size, fingerlings are fully mature when harvested, thus they should not to be confused with new potatoes, potatoes that are harvested when immature.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Seasons/Availability
Dried shiitake mushrooms are typically available year round.
Current Facts
Shiitake mushrooms are one of the handful of mushrooms that can be cultivated on a commercial scale. They are cultivated using trees or wood as a growing medium. Both natural log and sawdust log cultivation are used in small and large scale productions. Natural log cultivation is the oldest method and imitates nature closely. The logs are 100% recyclable; once the logs are exhausted of nutritional benefits, they can be used for composting or as a natural fertilizer. The shiitake mushroom is also known as Chinese black mushroom, Japanese black mushroom and golden oak mushroom.
Description/Taste
The dried shiitake mushroom is proof that the aging process can improve a food's flavor. The color of the shiitake's cap deepens to a near black, a precursor to the flavor profile. Its aromatics are reminiscent of garlic and pine and it imparts a rich, smoky, umami flavor.
Nutritional Value
In addition to their culinary uses, shiitake mushrooms have long been used for medicinal purposes in both raw and dried form. They are rich in vitamins and minerals with potently high levels of vitamin B2, B12 and vitamin D.
Applications
Dried shiitakes are often preferred to fresh shiitakes as their flavor becomes even more robust and rich and their aroma gains a perfumed fermented quality. Never use the stems from dried shiitakes as they will always remain woody, no matter how long they are soaked and cooked. Save the soaking liquid for stocks and sauces as it yields the same intensity that the shiitake has in flavor and aroma. Once reconstituted, they may be sauteed, roasted or skewered and grilled; pair with Asian mustard greens, eggplant, rice, noodles, garlic, soy and chile,
Ethnic/Cultural Info
In Japanese cuisine, reconstituted shiitake mushrooms are served in miso soup, used as the basis for a kind of vegetarian dashi, and also as an ingredient in many steamed and simmered dishes.
Geography/History
Shiitake mushrooms were first cultivated in China over two thousand years ago and since has been naturalized and cultivated throughout the world. Shiitakes cultivated in warm weather produce the highest quality mushrooms per pound of total yield during the hot summer months. When shiitake aren't in peak season, dried shiitakes make them readily available year round.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Dried Shiitake Mushrooms. One
is easiest, three is harder.
Dried shiitake mushrooms are typically available year round.
Current Facts
Shiitake mushrooms are one of the handful of mushrooms that can be cultivated on a commercial scale. They are cultivated using trees or wood as a growing medium. Both natural log and sawdust log cultivation are used in small and large scale productions. Natural log cultivation is the oldest method and imitates nature closely. The logs are 100% recyclable; once the logs are exhausted of nutritional benefits, they can be used for composting or as a natural fertilizer. The shiitake mushroom is also known as Chinese black mushroom, Japanese black mushroom and golden oak mushroom.
Description/Taste
The dried shiitake mushroom is proof that the aging process can improve a food's flavor. The color of the shiitake's cap deepens to a near black, a precursor to the flavor profile. Its aromatics are reminiscent of garlic and pine and it imparts a rich, smoky, umami flavor.
Nutritional Value
In addition to their culinary uses, shiitake mushrooms have long been used for medicinal purposes in both raw and dried form. They are rich in vitamins and minerals with potently high levels of vitamin B2, B12 and vitamin D.
Applications
Dried shiitakes are often preferred to fresh shiitakes as their flavor becomes even more robust and rich and their aroma gains a perfumed fermented quality. Never use the stems from dried shiitakes as they will always remain woody, no matter how long they are soaked and cooked. Save the soaking liquid for stocks and sauces as it yields the same intensity that the shiitake has in flavor and aroma. Once reconstituted, they may be sauteed, roasted or skewered and grilled; pair with Asian mustard greens, eggplant, rice, noodles, garlic, soy and chile,
Ethnic/Cultural Info
In Japanese cuisine, reconstituted shiitake mushrooms are served in miso soup, used as the basis for a kind of vegetarian dashi, and also as an ingredient in many steamed and simmered dishes.
Geography/History
Shiitake mushrooms were first cultivated in China over two thousand years ago and since has been naturalized and cultivated throughout the world. Shiitakes cultivated in warm weather produce the highest quality mushrooms per pound of total yield during the hot summer months. When shiitake aren't in peak season, dried shiitakes make them readily available year round.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| San Diego Culinary Institute Inc. | La Mesa CA | 619-644-2100 |
| Quality Social | San Diego CA | 773-456-1380 |
Recipe Ideas
Recipes that include Dried Shiitake Mushrooms. One
is easiest, three is harder.| Maangchi |
|
Stir Fried Noodles with Vegetables |
| An Opera Singer in the Kitchen |
|
Mushroom Pate with Crudites |
| 虎妈尚菜 |
|
压鸭香菇芋头 |
| Delicious Asian Food |
|
Japanese Tofu with Braised Wood Ear Mushrooms |
