Shiitake Mushroom: Benefits, Flavour, and How to Cook It

Shiitake mushrooms have a deeper, more savoury flavour than button or oyster mushrooms, largely thanks to naturally high levels of glutamate — the same compound responsible for umami taste.

Nutritionally, they contain more selenium and copper than most other cultivated mushrooms, alongside a reasonable amount of B vitamins.

The stems are woodier and tougher than the caps — most recipes use just the caps and save stems for stock. Shiitake holds up well in stir-fries, ramen, and slow-cooked dishes where its firmer texture won't turn mushy.