Shiitake mushrooms have large umbrella-shaped caps that are dark brown in color. Some may even look black in color. Compared to a cremini or portobello mushroom, they have much thinner and tougher stems, which are cream-colored.
Shiitake mushrooms tend to be more expensive than button or oyster mushrooms. However their rich meat-like flavor is unrivaled. Shiitake mushrooms have large umbrella-shaped caps that are dark brown in color. Some may even look black in color.
What is shiitake mushroom?
Shiitake is a medium-sized Japanese forest mushroom. Its cap can reach 15-20 cm in diameter, it is convex and semicircular in shape, fleshy and dense. In young fruiting bodies, the edges of the cap are even, in mature ones, they are thin and fibrous, slightly turned. From above, the cap is covered with a dry velvety skin with small white scales.
Their yellow-brown caps can appear similar to shiitake mushrooms at some life stages. Although their cap tends to be a more orangish color whereas shiitake are more brown. Galerina mushrooms usually have a ring around the stem, but this can break down as the mushroom matures.
What does a Donko shiitake mushroom taste like?
The cracking on its cap resembles a flower-like pattern and they have thicker flesh than lesser quality mushrooms. A Donko shiitake has a large, thick, round cap. They have a strong meaty flavor and are quite chewy, but not considered to be as high-quality as the grades above.
Shiitake tastes good in any way — raw, fried, dried or grilled. Shiitake contains umami because of the amino acid glutamate. Dried shiitake is used in soups, sauces, mushroom salads, game fillings, meat rolls, pies, etc.
How to distinguish the different types of mushrooms?
The appearance of Asian mushrooms is quite recognizable. You can distinguish them from other varieties by the shape and color of the cap, by the leg, as well as by the places of growth. Shiitake is a medium-sized Japanese forest mushroom. Its cap can reach 15-20 cm in diameter, it is convex and semicircular in shape, fleshy and dense.
Feel for wrinkles on the outside of the mushroom. Once these have appeared, and the top and stem shrivel, the shitake should not be used. Look on the top of the mushroom for brown or dark spots. These dark patches indicate the mushroom has begun to go bad, and should not be consumed.