Morphology

Its cap is convex and brown, often with white speckles if undamaged and handled with care. The flesh is firm and meaty in texture, ranging in color from beige to white. The stem is often trimmed flush in many preparations due to its slightly fibrous texture, though it is perfectly edible—ideal for creams and blended dishes.

Habitat / Distribution

The name “shiitake” comes from the Japanese words “Shii,” referring to a hardwood tree similar to oak or chestnut, and “take,” meaning “mushroom.” Native to East Asia, particularly Japan and China, shiitake is a lignicolous fungus that grows in humid deciduous forests on trunks and stumps of hardwood trees such as oaks, chestnuts, and alders.

Background

Historically cultivated exclusively in Eastern countries, shiitake gained popularity outside Asia over the course of the 20th century and is now widely appreciated and cultivated on a large scale in both Europe and the United States.
At Bolet Ben Fet, we began cultivating it in 1998, adapting the Japanese model to our local wood types and climate conditions. Over the years, we conducted trials with different strains until selecting the “Donko” variety for its excellent organoleptic properties—this is the strain we cultivate today.

Gastronomy

Shiitake is now a staple in international cuisine, featured in both traditional Asian dishes and modern creative recipes. Its meaty texture and intense flavor make it a popular ingredient in a wide variety of dishes. Its rich “umami” taste has made it a natural flavor enhancer, used both fresh and dried.

Properties

Shiitake is known for its health-promoting properties, thanks to its bioactive compounds such as lentinan—a beta-glucan linked to immune system modulation—and eritadenine, which some studies suggest may help reduce blood cholesterol levels.

Available formats

• 2.5 kg box
• 1 kg box
• 200 g punnets

Also available in calibrated sizes by diameter: