Shiitake Mushroom (Lentinula edodes)
Have you tried growing oyster mushrooms and now you’re ready to try a slightly more challenging variety?
Shiitake mushrooms are a bit more difficult to grow since their mycelium is not as aggressive, and requires a longer incubation time. But the extra work can be well worth it.
Shiitake produces more flushes of fresh mushrooms for you to harvest. Sometimes for years under the right conditions!
Shiitake mushrooms contain compounds that support heart health, boost your immune system, and may even be able to help fight cancer and tumors.
Shiitake mushrooms produce 3 to 5 flushes of fresh mushrooms on average when grown on sawdust or grain. If you grow them on logs, they can provide you with fresh mushrooms every 5 weeks for 4 to 6 years!
The upfront time and monetary investment of growing your own shiitake mushrooms will more than pay for itself. Just think about what the amount of mushrooms you’ll be harvesting would cost to buy from the supermarket.
Plus you can’t beat the level of freshness that comes from harvesting mushrooms at home! Growing your own mushrooms is a great hobby and is also an excellent learning experience to teach kids about nature
Baked Shiitake Mushrooms Recipe
- 4 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon fine salt)
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 lb. fresh shiitake mushrooms, rinsed and dried
- 2 tablespoons chopped parsley for garnish
Preheat oven to 200 C. Line a large rimmed baking sheet with parchment paper.
In a large bowl, whisk together the olive oil, vinegar, kosher salt, black pepper, garlic powder and dried thyme.
Add the mushrooms and toss to coat.
Transfer the coated mushrooms to the prepared baking sheet.
Bake until tender, about 20 minutes. Garnish with chopped parsley and serve.