🍄 OUR FIRST SHIITAKE! 🍄
🌱 Two years of love & patience 🌱
🪵 Grown on hardwood logs from our own farm
✨ Deep, earthy flavour • Nutritious & full of goodness
💚 Packed with B-vitamins, minerals & antioxidants to keep you smiling!
🧺 Harvested fresh every single day, limited quantities
🎉 Our launch price: €38/kg
🥢 Tasty in stir-fries, pasta, risotto…
or simply grilled on crunchy toast 🥖
⚠️ Best enjoyed cooked — it brings out the flavour & helps digestion.
Shiitake do contain several bioactive compounds linked to health benefits — the most studied include lentinan (an immune-modulating beta-glucan), eritadenine (supports healthy cholesterol levels), and various antioxidants like selenium and polyphenols.
Cooking vs. Health Benefits:
Lentinan — fairly heat-stable, so gentle cooking (sautéing, steaming, soups) doesn’t destroy it. Very long or intense boiling can reduce levels somewhat.
Eritadenine — also heat-stable, so cooking has minimal impact.
Vitamin C — easily destroyed by heat, so raw shiitake contain more of it.
Other antioxidants & polyphenols — some decrease with prolonged high heat, but others actually become more available after cooking (due to cell wall breakdown).
The raw shiitake question:
Raw shiitake can be eaten in small amounts — but they contain a compound called lentinan-associated polysaccharide that in some people causes “shiitake dermatitis,” an itchy rash. Cooking destroys the compound.
Also, raw shiitake are tougher to digest, so cooking improves digestibility and flavor without wiping out most of the key health compounds.
Bottom line:
✅ Gentle cooking preserves most of the beneficial compounds
⚠️ Eating raw shiitake occasionally is fine for most people, but large amounts can risk skin irritation and are less digestible.
