I consider myself pretty handy in the kitchen 
. I’ve always loved to cook. I like fancy Japanese knives 
, BIG cutting boards, micro planes, nutmeg mills; I even have a garlic slicer. For me, mushrooms have mostly been a “take it or leave it” kind of thing. For many years I was only aware of white button mushrooms 
. Who knew there were so many varieties? The first “new” variety I became aware of was Shiitake. They were bigger, more flavorful and even had a different texture.
. I’ve always loved to cook. I like fancy Japanese knives , BIG cutting boards, micro planes, nutmeg mills; I even have a garlic slicer. For me, mushrooms have mostly been a “take it or leave it” kind of thing. For many years I was only aware of white button mushrooms . Who knew there were so many varieties? The first “new” variety I became aware of was Shiitake. They were bigger, more flavorful and even had a different texture.Shiitake mushrooms have a rich, earthy flavor and a distinctive taste best described as meaty. These mushrooms have large caps 
measuring 2 to 5 inches wide, and they vary in color from light to chocolate brown, providing an attractive contrast with their pale cream underside.
measuring 2 to 5 inches wide, and they vary in color from light to chocolate brown, providing an attractive contrast with their pale cream underside.Lentinula edodes is native to the mountain regions of Japan, Korea, and China, where it grows on fallen logs. This species has a long history of use all throughout East Asia, with people collecting wild shiitake for both food and traditional medicine. People in China first began cultivating shiitake mushrooms about 1,000 to 1,200 years ago, where they knew the species as dongo or shanku.
Cultivation methods later spread to Japan, with samurai warriors controlling most of the production for the aristocracy. Here, shiitake gained the name that remains widely accepted today — shii for Castanopsis cuspidata, the hardwood tree species that the mushrooms commonly grow on, and take, the Japanese word for mushroom.
Today, shiitake mushrooms are popular around the world for their taste and their handy ability to grow on either natural fallen logs or artificial substrate. You can find them grown commercially in China 
, Japan 
, the United States 
, Korea 
, and Brazil 
, with China producing about 80 to 90 percent of all shiitake worldwide.
, Japan , the United States , Korea , and Brazil , with China producing about 80 to 90 percent of all shiitake worldwide.Shiitake mushrooms have one of the highest amounts of natural copper, a mineral that supports healthy blood vessels, bones, and immune support. In fact, 1/2 cup of shiitake mushrooms gives you 72 percent of your daily recommended intake (DRI) of this mineral. The mushrooms are also a rich source of selenium, providing 33 percent of your DRI.
Shiitake mushrooms are a great source of essential vitamins and minerals, including:
– Vitamin D
– Copper
– Selenium
– Thiamin
– Riboflavin
– Niacin
– Vitamin B6
– Folate
– Potassium
– Manganese
– Magnesium
– Iron
– Phosphorus
Incorporating shiitake mushrooms into your diet is a delicious way to enjoy their myriad health benefits while adding a rich, savory flavor to your meals. Whether you’re seeking to boost your heart health, support your immune system, or simply enjoy their unique taste, shiitakes are a versatile and nutritious choice. Add some Shiitake to your life today! Grab a bottle of Microdose Empower & Elevate and start feeling the effects of Shiitake mushrooms now!
