Shiitake

Velvety chocolate brown mushroom better known as “shiitake”. Shii is the name of a tree, a kind of chestnut in southern Japan, whose dead wood the fungus loves. Widely used in medicine for its immuno-stimulating qualities, its culture dates back to the early first millennium. For our part we use the “dongo” variety, cultivated on handcrafted oak composts.

The mushrooms can be rehydrated in water for 20 minutes (keep the soaking water for a broth), directly into a vinaigrette or in a pan during cooking. Finish with a drop of balsamic vinegar or soy sauce, which emphasizes its spicy taste.