Lentinula edodes

Lentinula edodes, commonly known as the shiitake mushroom, is highly valued in traditional Asian medicine for its immune-boosting properties. It contains a specific polysaccharide called lentinan, which has been heavily studied for its ability to stimulate the immune system and potentially fight tumors. They are also naturally rich in B vitamins, copper, and selenium.

In Japan and China, shiitake mushrooms have been cultivated for centuries on felled logs of the Japanese shii tree (related to the oak). Today, commercial cultivators often use sawdust blocks supplemented with bran, or authentic oak logs. The name "shiitake" literally translates to "mushroom (take) of the shii tree," referencing this traditional growing method.

While technically not toxic, the stems of shiitake mushrooms are very fibrous, woody, and far too tough to chew comfortably. Most chefs and home cooks remove the stems and discard them, or save them to flavor stocks and broths. The fleshy caps, however, become wonderfully tender and meaty when cooked.

No, it is highly recommended that shiitake mushrooms be cooked thoroughly before eating. Raw or undercooked shiitakes can cause a rare but severe allergic reaction known as "shiitake dermatitis," which causes severe, whip-like skin rashes. Cooking the mushrooms completely denatures the problematic lentinan molecules, making them completely safe for consumption.