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Shiitake mushrooms are one of the most popular mushrooms worldwide. They are prized for their rich, savory taste and diverse health benefits. Shiitake have a light to dark brown cap that can grow between 2 and 4 inches in diameter. The cap is typically umbrella-shaped. The gills are white to tan and are closely spaced. The stem is short and stout, typically between 1 and 2 inches long.
How to Identify
- Cap
- 2–4 inches in diameter, light to dark brown, umbrella-shaped
- Gills
- white to tan, closely spaced
- Stem
- 1–2 inches long, short and stout
- Flesh
- white to tan
- Fruiting body
- Shiitake mushrooms are medium-sized mushrooms with a distinctive umbrella-shaped cap.
- Habitat
- decaying hardwood trees
Key Facts
- Cap surfaces: smooth
- Growth Form: saprotrophic
- Spore Print: brown
- Body color: brown
- Odor: earthy
- Flesh bruises: does not bruise
- Height: 1–2 inches
- Cap Diameter: 2–4 inches
- Nutrient gathering: saprotrophic
Safe
SafeShiitake mushrooms are generally safe to eat. However, some people may experience allergic reactions to shiitake mushrooms, such as skin rashes or difficulty breathing.
Quick Check
- Odor: earthy
- Fruiting: spring and fall
- Substrate: decaying hardwood trees
Where to Find
Decaying hardwood trees
Shiitake mushrooms are native to East Asia. They can be found growing on decaying hardwood trees, such as oak, maple, and beech.
Finding Tips
Time of year
Look for shiitake mushrooms in the spring and fall, when the weather is cool and moist.
Growth pattern
Shiitake mushrooms are often found in clusters.
Similar Species
Gymnopilus luteus
Basidiomycota
Also known as: False Shiitake
Scientific Classification
- Phylum
- Basidiomycota
- Class
- Agaricomycetes
- Order
- Agaricales
- Family
- Marasmiaceae
- Genus
- Lentinula
Storage Information
- Max Temperature: 40°F
- Freezing duration: 3 months
- Min Temperature: 32°F
- Refrigeration: 1 week
How to Clean
To clean shiitake mushrooms, wipe them with a damp cloth or brush. Avoid soaking them in water, as this can make them waterlogged.
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