Since the 1940's, worldwide demand for Shiitake mushrooms has placed its market volume second only to that of the common white mushroom. As more consumers become aware of the additional culinary and nutraceutical characteristics offered by Shiitake mushrooms, demand for this exotic fungi is likely to increase significantly.

The growth in demand for speciality mushrooms has paralleled the growth in demand for other exotic vegetables. This market reflects consumer desires for greater convenience and adventure in their food habits. Many consumers are seeking greater diversity in their meal options and choices and are using increased amounts of mushrooms in the preparation of ethnic foods e.g. Chinese, Mexican, Thai.

Such growth in demand may be directly attributed to their strong selling points. Fresh, the caps have a chewy texture and a full-bodied aromatic flavour. They are low in calories (125 Kcal per fresh pound), low in fat and have more fibre than the commonly marketed white button mushroom. They can also be a source of B vitamins and minerals. Drying with sunshine or ultraviolet light increases their Vitamin D content and protein content is in the range of typical vegetables. These mushrooms also have a long history of use in traditional Chinese medicine to promote good health and vitality and to increase the body's adaptive abilities.

Shiitake mushrooms can be eaten raw, with a faint peppery bite, but they are generally cooked before eaten. Their slight slippery texture particularly enhances chinese and oriental dishes. Shiitake can be sautéed, broiled, baked, grilled, stir fried or sliced thin and used raw in salads. Its meaty flavour enhances almost any dish and they have a shelf life of 7-10 days.

Shiitakes are often dried and sold as preserved food in packages. These must be rehydrated by soaking in water before using. Many people prefer dried shiitakes to fresh, considering that the sun-drying process draws out the superior umami flavour from the dried mushrooms by breaking down proteins into amino acids. The stems are also rarely used in other cuisines, primarily because the stems are harder and take longer to cook than the soft fleshy caps.

Several direct marketing opportunities exist and include high-quality restaurants, organic retailers and markets, independent health food stores and farmers’ markets. Other realistic routes to market are the fashionable gourmet chefs, internet sales and via mail order. Further value can be added to the product by additional processing to produce processed products such as sauces, soups, teas and other functional extracts to extend their culinary appeal.

They have also been researched for their medicinal benefits, most notably their anti-tumor properties. These studies, the earliest dating back to 1969, have also identified the polysaccharide lentinan, a (1-3) β-D-glucan, as the active compound responsible for the anti-tumor effects. Extracts from shiitake mushrooms have also been researched for many other immunological benefits, ranging from anti-viral properties to potentiaql treatments for various allergies.

Huw Watkins
BIC Innovation