Shiitake (Redirected from Lentinula edodes)

Shiitake
Scientific classification
Domain: Eukaryota
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Agaricales
Family: Omphalotaceae
Genus: Lentinula
Species:
L. edodes
Binomial name
Lentinula edodes
(Berk.) Pegler (1976)
Lentinula edodes
Gills on hymenium
Cap is convex
Hymenium is free
Stipe is bare
Spore print is white to buff
Ecology is saprotrophic
Edibility is choice
Shiitake
Chinese name
Traditional Chinese香菇
Simplified Chinese香菇
Hanyu Pinyinxiānggū
Vietnamese name
Vietnamesenấm hương
Thai name
Thaiเห็ดหอม (hèt hŏm)
Korean name
Hangul표고
Hanja瓢菰
Japanese name
Kanji椎茸 or 香蕈
Hiraganaしいたけ

The shiitake (alternate form shitake) (/ʃɪˈtɑːkeɪ, ˌʃiːɪ-, -ki/; Japanese: [ɕiꜜːtake] Lentinula edodes) is an edible mushroom native to East Asia, which is cultivated and consumed around the globe. It is considered a medicinal mushroom in some forms of traditional medicine.[citation needed]

Taxonomy

The fungus was first described scientifically as Agaricus edodes by Miles Joseph Berkeley in 1877. It was placed in the genus Lentinula by David Pegler in 1976. The fungus has acquired an extensive synonymy in its taxonomic history:

  • Agaricus edodes Berk. (1878)
  • Armillaria edodes (Berk.) Sacc. (1887)
  • Mastoleucomychelloes edodes (Berk.) Kuntze (1891)
  • Cortinellus edodes (Berk.) S.Ito & S.Imai (1938)
  • Lentinus edodes (Berk.) Singer (1941)
  • Collybia shiitake J.Schröt. (1886)
  • Lepiota shiitake (J.Schröt.) Nobuj. Tanaka (1889)
  • Cortinellus shiitake (J.Schröt.) Henn. (1899)
  • Tricholoma shiitake (J.Schröt.) Lloyd (1918)
  • Lentinus shiitake (J.Schröt.) Singer (1936)
  • Lentinus tonkinensis Pat. (1890)
  • Lentinus mellianus Lohwag (1918)

The mushroom's Japanese name shiitake (椎茸) is composed of shii (, Castanopsis), for the tree Castanopsis cuspidata that provides the dead logs on which it is typically cultivated, and take (, "mushroom"). The specific epithet edodes is the Latin word for "edible".

It is also commonly called "sawtooth oak mushroom", "black forest mushroom", "black mushroom", "golden oak mushroom", or "oakwood mushroom".

Distribution and habitat

Shiitake grow in groups on the decaying wood of deciduous trees, particularly shii and other chinquapins, chestnut, oak, maple, beech, sweetgum, poplar, hornbeam, ironwood, and mulberry. Its natural distribution includes warm and moist climates in Southeast Asia.

Cultivation

The earliest written record of shiitake cultivation is seen in the Records of Longquan County (龍泉縣志) compiled by He Zhan (何澹) in 1209 during the Song dynasty in China. The 185-word description of shiitake cultivation from that literature was later cross-referenced many times and eventually adapted in a book by a Japanese horticulturist Satō Chūryō (佐藤中陵) in 1796, the first book on shiitake cultivation in Japan. The Japanese cultivated the mushroom by cutting shii trees with axes and placing the logs by trees that were already growing shiitake or contained shiitake spores. Before 1982, the Japan Islands' variety of these mushrooms could only be grown in traditional locations using ancient methods. A 1982 report on the budding and growth of the Japanese variety revealed opportunities for commercial cultivation in the United States.

Shiitake are widely cultivated worldwide, contributing about 25% of the total yearly production of mushrooms. Commercially, shiitake mushrooms are typically grown in conditions similar to their natural environment on either artificial substrate or hardwood logs, such as oak.

Toxicity

Rarely, consumption of raw or slightly cooked shiitake mushrooms may cause an allergic reaction called "shiitake dermatitis", including an erythematous, micro-papular, streaky pruriginous rash that occurs all over the body including face and scalp, appearing about 24 hours after consumption, possibly worsening by sun exposure and disappearing after 3 to 21 days. This effect – presumably caused by the polysaccharide, lentinan – is more common in East Asia, but may be growing in occurrence in Europe as shiitake consumption increases. Thorough cooking may eliminate the allergenicity.

Uses

Mushrooms, shiitake, raw
Nutritional value per 100 g (3.5 oz)
Energy141 kJ (34 kcal)
6.8 g
Sugars2.4 g
Dietary fiber2.5 g
0.5 g
2.2 g
VitaminsQuantity
%DV
Thiamine (B1)
2%
0.02 mg
Riboflavin (B2)
18%
0.22 mg
Niacin (B3)
26%
3.88 mg
Pantothenic acid (B5)
30%
1.5 mg
Vitamin B6
22%
0.29 mg
Folate (B9)
3%
13 μg
Vitamin C
4%
3.5 mg
Vitamin D
3%
0.4 μg
MineralsQuantity
%DV
Calcium
0%
2 mg
Iron
3%
0.4 mg
Magnesium
6%
20 mg
Manganese
10%
0.2 mg
Phosphorus
16%
112 mg
Potassium
10%
304 mg
Sodium
1%
9 mg
Zinc
11%
1.0 mg
Other constituentsQuantity
Water89.7 g
Selenium5.7 ug

Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

Fresh and dried shiitake have many uses in East Asian cuisine. In Japan, they are served in miso soup, used as the basis for a kind of vegetarian dashi, and as an ingredient in many steamed and simmered dishes. In Chinese cuisine, they are often sautéed in vegetarian dishes such as Buddha's delight. One type of high-grade shiitake is called donko (冬菇) in Japanese and dōnggū in Chinese, literally "winter mushroom". Another high-grade mushroom is called huāgū (花菇) in Chinese, literally "flower mushroom", which has a flower-like cracking pattern on the mushroom's upper surface. Both of these are produced at lower temperatures.

Mushrooms, shiitake, dried
Nutritional value per 100 g (3.5 oz)
Energy1,238 kJ (296 kcal)
75.37 g
Sugars2.21 g
Dietary fiber11.5 g
0.99 g
9.58 g
VitaminsQuantity
%DV
Thiamine (B1)
26%
0.3 mg
Riboflavin (B2)
106%
1.27 mg
Niacin (B3)
94%
14.1 mg
Pantothenic acid (B5)
438%
21.879 mg
Vitamin B6
74%
0.965 mg
Folate (B9)
41%
163 μg
Vitamin C
4%
3.5 mg
Vitamin D
26%
3.9 μg
MineralsQuantity
%DV
Calcium
1%
11 mg
Iron
13%
1.72 mg
Magnesium
37%
132 mg
Manganese
56%
1.176 mg
Phosphorus
42%
294 mg
Potassium
51%
1534 mg
Sodium
1%
13 mg
Zinc
81%
7.66 mg
Other constituentsQuantity
Water9.5 g
Selenium46 ug

Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

Nutrition

In a 100-gram (3+12-ounce) reference serving, raw shiitake mushrooms provide 141 kilojoules (34 kilocalories) of food energy and are 90% water, 7% carbohydrates, 2% protein and less than 1% fat. Raw shiitake mushrooms contain moderate levels of some dietary minerals.

Like all mushrooms, shiitakes produce vitamin D2 upon exposure of their internal ergosterol to ultraviolet B (UVB) rays from sunlight or broadband UVB fluorescent tubes.

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This page was last updated at 2024-02-27 13:33 UTC. Update now. View original page.

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