How to prepare mushrooms

• Only buy and eat “Organic” Mushrooms.

• Please don’t buy them from China. Chinese mushrooms sometimes have up to 2,200 PPM of lead (so 2-3 capsules would be considered toxic).

• Remove the stems before cooking. Save the stems to cook down and add flavor to your stocks. See more about; using broth for stocks, teas or added to a sauté by clicking the “reconstituting” button on the previous page.

• Shiitake mushrooms should be cooked for several minutes to break down the chitin [pronounced  “kai·tn” -cell walls of fungi] in the mushroom. For more information on how to prepare Shiitake mushrooms try typing “how to prepare shiitake mushrooms” into your favorite web search engine. You’ll find an endless source of information and recipes.

• Besides being delicious, shiitake mushrooms are very healthy. They’re high in fiber, low in calories, and a good source for B vitamins and vitamin D. 

• Shiitakes can add flavor to eggs, beef, chicken, seafood, pasta, noodles, rice, pizzas, sauces, soups while reaping the health benefits.

• Dried mushrooms can be grated on everything to add flavor vitamins and minerals.

•  Prior to the 1960s, we described “taste” as sour, sweet, salty, and bitter. But the shiitake mushroom has a new fifth taste: umami.