Shitake mushrooms have traditionally been a symbol of longevity in China. Fresh Shitakes have a spicy, toasty aroma and flavor with a juicy, succulent texture. While the stems are edible, they are rarely used because they have a woody texture and take longer to cook than the caps. Shitake caps are great for soup stocks. These Shitake mushrooms are #1 grade.

Our cultivated organic Shitake mushrooms are carefully hand selected ensuring the highest quality fresh mushrooms.

Applications: Fresh Shitakes work well in stir-fries, soups, risottos, stuffings, or as a meat substitute. They can also be steamed.

Origin: Oregon and Southern California

Storage & Handling: Place in a paper bag and refrigerate for use within 10 days. Do not soak them.

Read How to Freeze, Can & Dehydrate Fresh Mushrooms.

Specifications: Each order is 2 lbs.

Shipping: Fedex Overnight

Looking for Dried Shitake Mushrooms? and more Wild Foods, including Wild Produce, Wild Boar, Wild Seafood & Wild Sea Vegetables.

Mushroom Bisque
recipe created by: Kevin D. Weeks
 
1/2 lb button mushrooms – sliced
1/2 lb shitake mushrooms – sliced
1/2 lb small portabella mushrooms – sliced
2 oz dried porcini mushrooms
3 tbsp olive oil
salt to taste
1 tsp Herbes de Provence
2 tbsp butter
3 ea shallots – sliced
1/2 c white wine
1/2 c beef or chicken broth (may need more)
1 c heavy cream fresh chives – chopped (for garnish)
crème fraiche or sour cream (for garnish)
 
Bring 1 cup water to a boil then pour over dried mushrooms. Allow to rehydrate for 15 minutes. Pour through a fine strainer to filter out any dirt. Reserving the liquid.
 
Add fresh mushrooms to a large skillet over medium-high heat and sprinkle with salt. Cook, turning over frequently with a spatula, until mushrooms begin to give up their liquid. Drizzle with olive oil and sprinkle with Fines Herbes. Continue cooking and stirring until mushrooms have given up most of their liquid. Add shallots, rehydrated porcini, and butter and cook until you can smell the shallots.
 
Add the white wine to the skillet and reduce to about three tablespoons. Add beef or chicken broth and liquid from rehydrated porcini. Cook about five minutes.
 
Pour mushroom mixture into a blender and puree. Add cream and mix. Add additional stock if needed to achieve desired consistency. Serve with a splash of dry sherry and topped with a spoon full of crème fraiche or sour cream.