Nespoli funghi
since 1943
Nespoli funghi
Via Silvio Spaventa, 76 Bergamo
VAT number 04060060169
SHII TAKE
RECIPES AND TIPS
WHAT IS THE MYCOLOGICAL NAME OF SHIITAKE?
The botanical name used for this mushroom is Lentinus Edodes, although the species has been changed to Lentinula for morphological and genetic reasons.
🍽️ THE PORTION
The standard portion per person is 10 grams of dried product for each soup, ramen, or other broth. For use as a side dish, we recommend cooking in a wok and using at least 20–25 grams per plate.
🥣🥛 SOAKING THE DRIED PRODUCT
Dried shiitake mushrooms should be soaked for about 20–30 minutes before being carefully rinsed under running water and cooked. The soaking time can be increased if the slices are large and thick.
🚫💧 SOAKING WATER
The soaking water of dried mushrooms should never be used, especially for trombetta mushrooms, as it takes on a grayish color making it difficult to identify any residual soil.
🧼 CLEANING
We recommend rinsing them thoroughly under running water.
⏱️ COOKING
Cooking usually takes 25–30 minutes over medium-low heat, preferably using a wok. It’s important to keep in mind that this mushroom is very tough and tends to be slimy because, as mentioned, it grows on tree bark.
🧊 STORAGE
Shiitake, like all other dried mushrooms, are best stored in the freezer. They will remain unchanged over time. We recommend placing them in a container or avoiding putting heavy items on top to prevent breaking.
🍄 THE NAME
This mushroom is typical of Asian regions where it grows wild on majestic trees similar to oaks, called shii by the Japanese, while the translation of the word take is mushroom.
🌲 THE HABITAT
Shiitake is a parasitic mushroom that grows on the trunks of broadleaf trees.
🌍 THE ORIGIN
The origin of the mushrooms is indicated on the bag. They are cultivated in the People's Republic of China and, before packaging, undergo thorough laboratory inspections (in Italy).
🌐 USAGE IN THE WORLD
This mushroom is actually the second most consumed in the world, just after the champignon mushroom. Cultivations have allowed easier access for everyone, and the price has significantly decreased because cultivation in nature is much slower.
CAN SHIITAKE MUSHROOMS BE SAUTÉED?
Actually, it is possible but not advisable. Shiitake mushrooms, growing on tree trunks, tend to have a slimy and very persistent texture. Not at all similar to the species cooked in the West.
HOW TO ENJOY THEM USING THEM FOR DISHES OF OUR TRADITION
Shiitake mushrooms are, as already mentioned, very fleshy and at the same time slippery. To cook them traditionally, it is sufficient to use them to obtain tasty broths or in addition to tortellini in broth.
We have been passionate about mushrooms and truffles for over 80 years
We have been selling mushrooms since 1943