Published September 24th, 2009
For thousands of years, the shiitake has been coveted as the premium edible mushroom in Asia, and now America is becoming uber-hip to this fungal bequest of the universe.
For hundreds of years, Germans have used this mushroom to rev up immune function, reduce inflammation, combat allergies and help balance sugar levels and support the Holy Temple’s detoxification mechanisms.Fungi absorb their nutrients from their surrounding environment. Shiitake has no chlorophyll so they cannot make food from sunlight but must live by eating plants or animals. It is the shiitake’s medicinal possibilities that are receiving the worldwide spotlight.
Shiitakes are brimming with potassium, manganese, iron, copper, niacin and vitamins C, B1, B2, D, A and E, plus they possess essential amino acids, just as meat does. Four average size shiitakes also contain around 10.3 g carbohydrates, 1.5 g fiber, 1.12 g protein, 40 calories and a whooping 17.8 mcg of cancer-preventing selenium.
Meaty shiitakes are outstanding food. As a family, discover the earthy, ambrosial flavor and healing mojo of the ancient shiitake.
Sautéed Shiitake Serves 4 as a side of wild mushrooms or 6-8 as a delicious topping over steamed vegetables, chicken or turkey.