Shiitake comes from Asia (1).In its natural state, it grows in the humid forests of the south-east of the continent, on decaying oak stumps or logs (hence its other name, lentin du oak).It is now mainly grown in mushroom houses.China, Korea and Japan are the main producers, but France has also been producing it for several years, organically.Like most mushrooms, shiitake is made up of 80-90% water and thus offers a very low caloric value.Another interesting point: its protein content exceeds that of most vegetables (2 to 3.5% compared to 1 to 2%).Finally, note its richness in vitamins (B2, B5, D), in mineral salts (including the precious selenium) as well as in fibres.Shiitake finds its place in the Chinese and Japanese pharmacopoeias thanks to its lentinan content, an antioxidant complex sugar (polysaccharide) with a visible action against excess free radicals.Its consumption would strengthen the immune and nervous systems, facilitate the draining function of the liver, lower bad cholesterol and restore appetite.In Japan and China, lentinan is also used as an adjuvant to chemotherapy and radiotherapy in the case of breast, colon or prostate cancer (intravenously), but research has mainly focused on its effect in as an isolated constituent, very little on the consumption of shiitakes whole or in the form of extracts.Paradoxically, we know that the quantity of lentinan decreases significantly during cooking, but that it must be well cooked to be easily digested… It is therefore difficult to assert that the consumption of fresh shiitake is beneficial for our health.Mushroom “cures”, wild or cultivated, are strongly discouraged anyway.Even edible, they remain difficult to digest and provide our body with few nutrients, some of which are responsible for the gastrointestinal syndrome (characterized by a heavy stomach, nausea and vomiting)... Mushrooms are above all good for our taste buds and to sharpen our senses!HOW TO PREPARE IT WELL?As shiitake develops on non-earth surfaces and must be eaten cooked (2), it is not necessary to rinse it.In a pinch, wipe it down with a damp cloth.Remember especially to remove the fibrous foot, tough under the teeth and heavy to digest.Its typical aroma of hazelnut, almost "smoky", refined and still very present when cooked, flavors gratins, pan-fried vegetables, omelettes and cakes.Prepare shiitake in a soup, broth or stew to promote the expansion of its good polysaccharides, which only dissolve in water.Keep it for a few days at most, in a cool place, in a kraft paper bag.(1).In Japanese, take means “mushroom” (2).A decree, published in the Official Journal of August 18, 2016, indicates the suspension of the marketing in the fresh state of various "at risk" mushrooms, including shiitake, if the consumer is not informed of the need to cook them.PREPARATION TIME: 20 MIN MIN SOAKING: 4 HOURS COOKING: 30 MIN MIN CONSERVATION: 3 DAYSINGREDIENTS FOR 4 PEOPLE • 30 g of dried shiitake mushrooms (or other dried mushrooms with firm flesh, such as ceps) • 1 inch of ginger • 100 ml of yellow wine • 2 tbsp.at s.dark soy sauce • 20 g cane sugar • 1 tbsp.at s.sunflower oil • 1 tbsp.c.sesame oil1. Place the shiitakes in a bowl and pour 500 ml of lukewarm water (40-50°C) over them.Let them soak and rehydrate for 4 hours.2. Drain the mushrooms.Do not discard the soaking water.Peel and finely grate the ginger.3. Heat the sunflower oil over medium heat in a small saucepan.Add the ginger, cook for 1 minute, then add the shiitakes.Pour in the yellow wine and soy sauce, then mix.4. When the shiitakes have “drank up” all the liquid, add the soaking water and the sugar.Simmer over low heat and uncovered for 30 minutes until the juice has completely disappeared.5. Add sesame oil, mix and serve warm or cold.PREPARATION TIME: 25 MIN MIN COOKING: 25 MIN MIN CONSERVATION: 2 TO 3 DAYSINGREDIENTS FOR 4 PEOPLE • 200g fresh shiitake • 200g floury potatoes • 50g carrot • 1 large onion • 3 cloves garlic • 20g butter or margarine • 100ml soy cream • 50 g hazelnuts • Salt and freshly ground black pepper1. Remove the stem from the shiitakes and cut them into strips.2. Peel the potatoes and the carrot, then cut them into cubes.Peel the onion and garlic, then cut them in half.3. Melt the butter in a pan.Add all the vegetables and cook for 2 or 3 minutes over moderate heat and covered, stirring often.4. Add the shiitakes, continue cooking for 2 minutes, then cover with water.Leave to cook for about 10 minutes.5.Add nuts, cream, salt and pepper.Mix finely and serve immediately.Text and photos: Linda LouisSeptember 30, 2022 © Kaizen, explorer of ecological and social solutionsSupporting Kaizen Magazine means engaging in a world of solutions.Our independent media needs the support of its readers.Make a donation and support the independent press!Send us your DIY ideas: we will make them and publish them on the Kaizen website!Subscribing to Kaizen means committing to a new social projectTo discover all our subscribed content and receive the Kaizen magazine, subscribe and get involved with us in a new social project!