Auvergne shiitake

Reference : SHIITAKES

Lentinula Edodes

Oak lentin, also commonly called edible lentin, shitaké, or fragrant mushroom.

It is characterized by a convex reddish brown and fleshy hat, on which one can observe white woolly strands. Its slats are tight and white, pulling towards beige. The foot is...

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Description

Oak lentin, also commonly called edible lentin, shitaké, or fragrant mushroom.

It is characterized by a convex reddish brown and fleshy hat, on which one can observe white woolly strands. Its slats are tight and white, pulling towards beige. The foot is cylindrical, solid and white, and may have a woolly ring, its flesh is whitish.

Shitaké is grown all year round on a sterile substrate of vegetable waste: finely crushed straws, stirred and moistened for better homogeneity. It is pasteurized, compacted and packaged “as a block”. After incubation, the blocks are arranged in a culture cellar.

In addition to its commercial and culinary success, shitake proves to be an excellent general fortifier and has a beneficial effect on the central nervous system. Very rich in carbohydrates, shitake also contains an anti-tumor substance, lentinane, a polysaccharide that has a reducing action on cholesterol. This mushroom has remarkable nutritional properties: rich in fiber, it has exceptional levels of vitamin B5, B2, D and PP. It is also rich in selenium, copper, iron and potassium.

Shitaké can be eaten fresh (cooked to heart), dry or frozen.

 

Recipe Idea:

Slice the head into thin strips, return them to the pan or plancha with olive oil, salt...as an aperitif it’s a regal!!

Features
Orgin
Auvergne origin
Packing
1 kg package
Packaging
Fresh product