With the pandemic, attention to one has grown healthy and proper nutrition, with it the consumption of fruit and vegetables. Consumers are no longer limited to shopping, but want to know where the products they buy come from and how they are grown. An ingredient much appreciated in the kitchen for its beneficial properties is the shiitake, the king of mushrooms, a real concentrate of vitamins and mineral salts. In Italy it is not easy to find it fresh and only in recent years has it begun to spread, so much so that it is also grown at home. However, many companies are working to expand the production of this incredible variety that is very widespread and appreciated all over the world, especially by vegans and vegetarian chefs.
The farm stands at the foot of Etna Trechestagni by Basilio Busà, a great expert in mycotherapy and passionate about medicinal mushrooms. After years of research, Dr. Busà managed to cultivate them in Sicily, using as nourishment the substances present in the chestnut that grows right on the slopes of Etna, in particular the waste from the processing of stairs and poles used as a substrate for these precious mushrooms: chestnut leaves, shavings and sawdust. Thanks to the experimental greenhouse and a laboratory, Busà has perfected a protocol that allows him to produce shiitake all year round, without any chemical treatment so as to preserve all its organoleptic characteristics.
Shiitake mushrooms have a rich, earthy and meaty flavor, slightly acidic and spicy. The consistency is rather soft and for this reason they lend themselves to different types of preparations. These mushrooms have large caps measuring 2 to 5 inches wide, and range in color from light to chocolate brown, providing an attractive contrast with their nice light cream stem. They grow from early spring to autumn on deciduous tree trunks near watercourses.
Origins and legends
Cultivated for thousands of years in Asia, they were originally found naturally in mountainous regions. Today I am the second most cultivated mushroom in the world, next to the common button mushroom. They are widely used in soups, stews, Asian and pasta dishes, with seafood or poultry. The stems, hard to eat, are good for flavoring vegetable broth.
This species has a long history throughout theEast Asia. They were collected not only for culinary but also for therapeutic purposes. China began to cultivate shiitake mushrooms about a thousand years ago: during the Ming dynasty they were used as an "elixir" of long life, capable of healing and bringing well-being and longevity.
According to a legend, a woodcutter wanted to test the effectiveness of his ax by striking a trunk where these precious mushrooms had grown. A few days later the woodcutter realized that new mushrooms had been born from the cuts inflicted by his ax and so he decided to make more. This is where the "hit and plant" shiitake cultivation method still used in some areas takes its name.
Cultivation methods then spread into Japan, with samurai warriors controlling most of the production for the aristocracy, also using them as an aphrodisiac food. Here, the shiitake got the name still widely accepted today: shii for the hardwood species on which the mushrooms commonly grow, e take, the Japanese word for mushroom.
Today, shiitake mushrooms are popular around the world for their flavor. They can be found in China, Japan, the United States, Korea and Brazil, with China producing about 80-90% of all shiitakes the world.
But they are especially popular for their beneficial effects on the body. "Ever since the Pandemic has taught us to use food according to the well-being of the organism - says Matteo Latini, owner of "Urkaké Frutta" at the Nomentano Market, one of the most important wholesalers of "fruits, mushrooms and truffles" which supplies restaurants in the capital (urkakefrutta@gmail.com – 3270474543) we have recorded a considerable increase in the demand for these mushrooms. And not only Chinese, Japanese or oriental restaurateurs ask for them, now even the chefs of listed restaurants have included them in their menu. Shiitake is a mushroom with a pulpy taste that goes well with our cuisine, but above all it is a real pharmacy for our body"
Cultivation
Shiitake mushrooms can be grown on sawdust, straw or logs. In the latter case, you need to get very fresh broad-leaved logs (such as oak, poplar, beech or willow) and leave them to soak for at least two or three days so that they get well moistened. After the necessary time, pour a little boiling water on the trunks to eliminate the presence of any mold that could damage the cultivation. Then allow the wood to cool and drill holes about one inch deep every six inches along the entire length of the log. Completed one row, rotate the trunk and drill another a few inches away and continue drilling rows of holes until the entire circumference of the trunk is covered.
After entering the mycelium in each hole, seal the hole with the poured wax. After that, just put the wood in a previously moistened plastic bag and leave it at a temperature of around 20° in a shady place. This type of mushroom has a longer incubation time than other varieties which can last up to 120 days. When the white mycelium starts to turn brown it means that it is ready to bear fruit.
At this point it is necessary to remove the blocks of substrate from the plastic bags and place them in cold water for two or three days and leave them in a humid room and with a temperature within 20°C for the subsequent fructification. The shiitake produces fruit in waves, every two weeks or so.
Health benefits
Shiitake has been studied for several decades for its remarkable beneficial properties. Low in calories but rich in vitamins B and D, carbohydrates, fiber and mineral salts such as potassium, magnesium, iron, phosphorus, sulfur and calcium. Furthermore, they are particularly suitable for those who follow a vegetarian or vegan diet thanks to the high protein and amino acid content.
Shiitake mushrooms have one of the highest amounts of natural copper, a mineral that promotes healthy blood vessels, bones and the immune system. In fact, 1/2 cup of shiitake mushrooms provides 72% of the recommended daily allowance. They are also a rich source of selenium and zinc.
This type of fungus has a protective action on the liver, contrasts arteriosclerosis and the formation of caries, promotes the formation of good bacterial flora and improves heart health: Shiitake mushrooms contain erytadenine, a compound known to reduce blood cholesterol levels. They help maintain optimal blood pressure and improve circulation. They also contain beta-glucans which reduce inflammation and increase the production of white blood cells to fight microbes.
The main action remains the strengthening of the immune system, thanks to antibacterial and antiviral properties. According to some scientific studies, this variety would be effective in the treatment of certain cancers, such as leukemia and breast cancer. However, the studies have mainly been conducted on animals or in test tubes and there is not yet sufficient scientific evidence to prove these claims.
However, there are also some contraindications and side effects. For example, mushrooms contain a good deal of purine, chemical compounds that break down in uric acid which may increase its levels in the body and lead to gotta, a disease characterized by recurring attacks of acute inflammatory arthritis with pain, redness and swelling of the joints.
Use in the kitchen
They are very versatile in the kitchen and lend themselves well in many recipes. On the market they can be purchased both dried and fresh. The latter must be rinsed carefully and very well to eliminate any accumulated impurities, being already very porous they absorb water very easily. They must then be stored in the refrigerator or in a cool environment in an airtight container for no more than a week. Dried ones can be frozen instead.
Of these mushrooms, the consumption of the cap is preferable, as the stem is very fibrous to be eaten, but it is often used for the preparation of vegetable broths, rich in nutrients. Traditionally shiitakes were used for the preparation of zuppa di miso, but they are excellent for various side dishes, salads, soups, risottos, pasta, meat or fish. Also, they are gluten-free and therefore they can also be consumed by intolerant or coeliacs. For those who find it difficult to consume this mushroom, the Chinese tradition suggests consuming it in the form of herbal teas.
