Shiitake mushroom (Lentinula edodes)
Description
Edible basidiomycete grown on hardwood logs or sterilized sawdust blocks. Brown cap, pale gills, short stipe.
Sensory profile: pronounced umami, fungal–earthy, woody, lightly garlic-like notes; drying concentrates 5′-nucleotides and aroma.
Formats: fresh, whole dried caps, flakes, powder, and aqueous/hydroalcoholic extracts.
Caloric value (per 100 g)
Fresh: ~30–40 kcal (high water).
Dried: ~250–320 kcal (concentrated solids).
Indicative (fresh): protein ~2–3 g, carbohydrate ~6–8 g (with fiber ~2–3 g), fat ~0.3–0.5 g; naturally low sodium.
Key constituents
5′-nucleotides: notably 5′-GMP (guanylate), synergistic with glutamate → umami.
β-glucans: lentinan (β-1,3;1,6-glucan) and other cell-wall polysaccharides.
Free amino acids (glutamate, alanine), savory peptides.
Sulfur volatiles (aroma), ergosterol (precursor of vitamin D₂ under UV), L-ergothioneine.
Micronutrients: copper, selenium, niacin (B3), riboflavin (B2), pantothenic acid (B5).
Typical markers: moisture/aw (for dried), 5′-GMP (HPLC), microbial load (CFU), metals.
Production process
Cultivation: inoculate spawn on logs or sterilized sawdust blocks → incubate → fruiting (controlled temperature, humidity, light) → harvest.
Drying: hot air or freeze-drying → grading/sieving → barrier packing.
Extracts: decoction in hot water, filtration, concentration, spray-drying.
Controls under GMP/HACCP: foreign matter, moisture, metals/pesticides, microbiology.
Sensory and technological properties
Boosts umami and overall roundness; dried forms deliver higher 5′-GMP and roasty aroma.
Rehydration of dried caps yields a flavorful soaking liquid usable as stock.
Contributes amber color; strong synergy with soy, kombu, tomato, poultry.
Food uses
Soups/ramen, risottos, sauces/stocks, fillings, veg ragù, snack seasonings; powder as a natural umami booster.
Typical inclusion: powder 0.1–0.6%; extract 0.05–0.30%; rehydrated dried as needed by solids/soak time.
Nutrition and health
Low energy when fresh; fiber and β-glucans support satiety.
Shiitake dermatitis (flagellate rash) can occur in susceptible people after raw/undercooked intake → cook thoroughly.
Polyols (e.g., mannitol) may contribute to FODMAP load in sensitive individuals.
Vitamin D₂ can be increased by post-harvest UV exposure. Avoid unauthorized health claims.
Lipid profile
Total fat low; predominately unsaturated (MUFA/PUFA) with minor SFA; negligible nutritional impact at culinary doses.
Health note: a higher MUFA/PUFA share relative to SFA is generally favorable/neutral for blood lipids.
Quality and specifications (typical topics)
Moisture (dried usually ≤12–13%), aw, piece size/particle size, TVC/yeasts/molds, heavy metals (Pb, Cd), pesticides.
Authenticity: free of added spices/colorants; no sulfites unless declared.
Sensory: clean aroma, no mold, mustiness, or oxidized notes.
Storage and shelf-life
Dried: store cool/dry, protected from light/odors; close tightly (risk of caking). Typical shelf-life 18–24 months.
Fresh: refrigerate (0–4 °C), use within 3–5 days; avoid condensation.
Apply FIFO and use barrier packaging.
Allergens and safety
Not a major EU allergen, but may cause cutaneous or GI reactions in predisposed individuals.
Cooking improves digestibility and inactivates heat-labile factors.
In production: PPE against dust; prevent cross-contact.
INCI functions in cosmetics
Troubleshooting
Weak aroma/umami: choose high-quality dried caps or powder; extend soaking (20–40 min); always use the soaking liquid (strain through fine mesh/coffee filter) as a stock booster.
Bitter or astringent notes: usually over-extraction or oxidation → reduce time/temperature, avoid prolonged holding at high heat; filter promptly.
Excess turbidity in clear broths: clarify (egg-white raft/gelatin), fine filtration, or switch to clarified extracts.
Mold growth in dried product: lower aw, improve barrier packaging, add desiccant sachets; store cool/dark.
Gritty texture/sediment: rinse rehydrated mushrooms thoroughly; filter soak water; trim/discard tough stipes.
Chewy/rubbery mouthfeel: slice caps, score thick areas, cook through (sauté/braise) to soften cell walls.
Sulfurous/off notes: avoid scorching; use moderate heat and fresh oil/fat; keep lots well sealed to limit oxidation.
Adverse skin reaction (shiitake dermatitis): cook thoroughly; avoid eating raw or undercooked shiitake.
Sustainability and supply chain
Cultivated on lignocellulosic by-products (e.g., supplemented sawdust/logs) → upcycling and efficient land use; spent substrate is typically compostable.
Manage process waters toward BOD/COD targets; favor heat recovery and water recirculation.
Use recyclable packaging; ensure full traceability and audits under GMP/HACCP; protect workers from fungal dust with appropriate PPE.
Conclusion
Shiitake delivers a potent, clean umami and layered aromatic profile. With good raw-material selection, correct rehydration/cooking, and tight control of moisture, oxidation, and microbiology, it provides stable, repeatable performance in broths, sauces, risotti, plant-forward ragùs, and snack seasonings.
Mini-glossary
5′-GMP — 5′-guanylate: savory nucleotide that synergizes with glutamate to amplify umami.
UV — Ultraviolet: post-harvest exposure can convert ergosterol → vitamin D₂.
CFU — Colony-forming units: measure of microbial load in quality control.
SFA — Saturated fatty acids: excessive intake may raise LDL; shiitake contain low SFA overall.
MUFA — Monounsaturated fatty acids (e.g., oleic): generally neutral/favorable for blood lipids; present at low levels in shiitake.
PUFA — Polyunsaturated fatty acids (n-6/n-3): beneficial when balanced; present but modest in shiitake.
ALA — Alpha-linolenic acid (n-3): plant n-3; limited conversion to EPA/DHA in humans.
EPA/DHA — Long-chain n-3 fatty acids with cardiometabolic benefits; negligible in mushrooms.
MCT — Medium-chain triglycerides: not characteristic of mushrooms.
GMP/HACCP — Good manufacturing practice / Hazard analysis and critical control points: hygiene and preventive-safety frameworks with defined CCP.
BOD/COD — Biochemical/Chemical oxygen demand: indicators of wastewater organic load that guide effluent treatment.
FIFO — First in, first out: inventory rotation practice that uses older lots first.
References__________________________________________________________________________
Giese S, Sabell GR, Coussons-Read M. Impact of ingestion of rice bran and shitake mushroom extract on lymphocyte function and cytokine production in healthy rats. J Diet Suppl. 2008;5(1):47-61. doi: 10.1080/19390210802329196.
Abstract. This article provides a controlled evaluation of the ability of dietary supplementation with a commercially available rice bran extract modified with shitake mushroom extract (MGN-3) to support the immune function by assessing the ability of immunocytes to proliferate and produce cytokines in response to a mitogenic challenge. Twenty-four male Lewis rats were fed a control diet (Maypo sweetened oatmeal) or Maypo containing the recommended daily dose of MGN-3 for 2 weeks. This treatment modestly enhanced mitogen enhanced proliferation of splenocytes and interferon-gamma (IFN-g) production, and significantly increased proliferation of splenocytes to the superantigen toxic shock syndrome toxin-1 (TSST-1) as well as natural killer (NK) cell activity and production of interleukin-2 (IL-2) by stimulated lymphocytes. These data support the contention that ingestion of MGN-3 can support immune cell function. These data add to a growing body of data showing that ingestion of MGN-3 improves the ability of immune cells to proliferate the lyse tumor cells, suggesting that it may have utility as a dietary aid to support the immune system.
Uto-Kondo H, Sakurai A, Ogawa K, Yamaguchi Y, Saito T, Kumagai H. Suppressive Effect of Shiitake Extract on Plasma Ethanol Elevation. Nutrients. 2020 Aug 31;12(9):2647. doi: 10.3390/nu12092647.
Abstract. Alcohol is usually consumed with meals, but chronic consumption is a leading cause of alcoholic liver diseases. We investigated if shiitake extracts with a high lentinic acid content (Shiitake-H) and without lentinic acid (Shiitake-N) could suppress the elevation in plasma ethanol concentrations by accelerating ethanol metabolism and preventing ethanol absorption from the gut. Shiitake-H and Shiitake-N suppressed the elevation in concentrations of ethanol and acetaldehyde in plasma, and promoted the activities of alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) in the liver. However, these effects of Shiitake-H were more prominent than those of Shiitake-N. Furthermore, Shitake-H promoted ADH and ALDH activities in the stomach. We also examined the change in plasma ethanol concentration by injecting Shiitake-H or Shiitake-N into the ligated loop of the stomach or jejunum together with an ethanol solution. Shiitake-H suppressed the absorption of ethanol from the stomach and jejunum. In conclusion, Shiitake-H accelerates ethanol metabolism in the stomach and liver and inhibits ethanol absorption in the stomach and jejunum indicating that lentinic acid is a functional component in shiitake.
Ngai PH, Ng TB. Lentin, a novel and potent antifungal protein from shitake mushroom with inhibitory effects on activity of human immunodeficiency virus-1 reverse transcriptase and proliferation of leukemia cells. Life Sci. 2003 Nov 14;73(26):3363-74. doi: 10.1016/j.lfs.2003.06.023.
Abstract. From the fruiting bodies of the edible mushroom Lentinus edodes, a novel protein designated lentin with potent antifungal activity was isolated. Lentin was unadsorbed on DEAE-cellulose, and adsorbed on Affi-gel blue gel and Mono S. The N-terminal sequence of lentin manifested similarity to endoglucanase. Lentin, which had a molecular mass of 27.5 kDa, inhibited mycelial growth in a variety of fungal species including Physalospora piricola, Botrytis cinerea and Mycosphaerella arachidicola. Lentin also exerted an inhibitory activity on HIV-1 reverse transcriptase and proliferation of leukemia cells.
McCormack E, Skavland J, Mujic M, Bruserud Ø, Gjertsen BT. Lentinan: hematopoietic, immunological, and efficacy studies in a syngeneic model of acute myeloid leukemia. Nutr Cancer. 2010;62(5):574-83. doi: 10.1080/01635580903532416.
Abstract. Lentinan, a beta-glucan nutritional supplement isolated from the shitake mushroom (Lentula edodes), is a biological response modifier with immunostimulatory properties. Concomitantly, the role of beta-glucans as chemoimmunotherapeutic in a number of solid cancers has been widely documented. We investigated the effects of nutritional grade lentinan upon BN rats and in a preclinical syngeneic model of acute myeloid leukemia. BN rats supplemented daily with lentinan exhibited weight gains, increased white blood cells, monocytes, and circulating cytotoxic T-cells; and had a reduction in anti-inflammatory cytokines IL-4, IL-10, and additionally IL-6. Lentinan treatment of BN rats with BNML leukemia resulted in improved cage-side health and reduced cachexia in the terminal stage of this aggressive disease. Combination of lentinan with standards of care in acute myeloid leukemia, idarubicin, and cytarabine increased average survival compared with monotherapy and reduced cachexia. These results indicate that nutritional supplementation of cancer patients with lentinan should be further investigated.
Khaskheli AA, Khaskheli SG, Huang W, Soomro AH, Rajpar I, Liu Y. Characterization of volatile compounds and physicochemical properties of Shiitake Mushrooms pickled using HS-SPME-GC-MS. J Food Sci Technol. 2025 Jul;62(7):1328-1337. doi: 10.1007/s13197-024-06106-w. Epub 2024 Oct 17. PMID: 40538953; PMCID: PMC12173999.
Tu J, Adhikari B, Brennan MA, Bai W, Cheng P, Brennan CS. Shiitake polysaccharides acted as a non-competitive inhibitor to α-glucosidase and inhibited glucose transport of digested starch from Caco-2 cells monolayer. Food Res Int. 2023 Nov;173(Pt 1):113268. doi: 10.1016/j.foodres.2023.113268.
Shitake Mushroom 
