Products / Mushrooms / Shiitake Mushrooms
Wholesale Shiitake Mushrooms
Shiitake is the umami workhorse of the specialty mushroom category. It carries more glutamate and guanylate than almost any other fresh mushroom, which is why a handful of shiitake makes a vegetarian stock taste like it has meat in it.
Selection
Look for thick, firm caps that curl under at the edge, with dry surfaces and pale gills. Cracked, tortoise-shell caps are a mark of quality, not damage — they indicate a slow, dense growth. Flat, thin caps with open, darkening gills are older and will have less texture.
The Stems Are Not Waste
Shiitake stems are too fibrous to eat but they are the most flavorful part of the mushroom. They should go straight into stock, dashi or braising liquid rather than the bin. Kitchens that discard them are throwing away the best ingredient in the case.
Storage
Hold at 34–38°F in ventilated packaging. Do not wash or seal. Shiitake holds seven to ten days, longer than most specialty mushrooms, and dries well if you want to extend it further.
Cooking Notes
Shiitake needs to be cooked through — raw or undercooked shiitake is unpleasant in texture and can cause a temporary skin reaction in a small number of people. Cook it hard: sear, roast or braise. It holds its shape well in soups and stir-fries and does not fall apart the way a button mushroom will.
Nutrition
A good source of B vitamins, copper, selenium, fiber and beta-glucans. Fat free, cholesterol free and very low in sodium.
Order Shiitake Mushrooms Wholesale
Tell us your volume, pack and delivery city and we will confirm current availability, sizing and pricing. Reach our Miami or Los Angeles desk through the contact page. Packs, counts and origins change with the season, so ask our sales team for this week’s specs.
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