Shiitakes are the fruit of an animal. Fungi are animals that exhibit social behavior patterns. As science says humans are more highly evolved, the fungi are more broadly evolved. They have a much broader chemical spectrum than mammal tissue makeup. Much broader in protein make up, mineral quality and quantity, in vitamins and polysaccharides. They make various antibiotics, antibiotic base structures, enzymes, growth enhancers, growth retarder and just boo coos of currently undefined stuff that we can absorb to help with deuterated portions of our DNA and RNA molecules. This deterioration could be from age, radiation treatment, disease or just normal variation in our DNA and protein synthesis ~ from one individual to next. The older the log, the more stressed or the more loved ~ the more weird stuff present. Banging on them, shocking them, simulated lightning, much crazy stuff is done by Easterner's claiming all kinds of crazy results. Verifiable human nutrition studies support much of this. Many of the Chinese "tall tales" are fascinating ~ music and love are their ancient standard. Log nutritional content also varies due to type of tree. In other words, they are very chemically responsive to environment and care.
Some people hang them outside on ropes bringing them in when pinning starts. Some store them in the refrigerator while dormant. The Chinese say that there are as many ways to raise shiitakes as there are Chinese people. I suggest picking one program and stay with it. Realize we are trying to do a controlled rot in harmony with some very aggressive Florida insects and fungi. The logs themselves can control most stuff but I recommend soaking 24 hours for bugs and wiping with alcohol for fungi when present.
Since The Farm, in Summertown, Tennessee, first brought shiitakes to Western culture in 1971, many interesting stories can be heard about "emotional response". Negative emotional environments (arguements or unhealthy acts like cigarette smoke) cause instant wilting. Singing and classical music cause measurable increases in growth weights. Fruiting increases when logs are placed in groups. They love the acids and oxygen from rain noticeably responding to thunder and lightning. Some growers use flashing lights, play thunderstorm music with electrical shocking even rock and roll. Some communities hold peace mediation groups in the center of fruiting circles of logs. Remember that each log is one complete animal and creature so threat them more like pets ~ just never ignore them. China has 4 natural Shiitake varieties. A northern winter and summer variety and a southern winter and summer variety. I use the southern winter and summer varieties recommended by Clay Co Extension Service and Clay County growers. Clay County, Florida, is one of the most commercially concentrated mushroom growing area on Earth. The large natural varieties are not exported from the East and are not grow commercially in the West except by small local producers like us. ALL commercially available varieties are a hybrid prolific created varieties that are grown on sawdust and not logs. These have relatively the same flavor but the chemical composition is quite lacking as compared to the large natural varieties. Most Eastern pharmaceutical companies use prolifics grown on logs. Prolific varieties fruit in 2 to 4 months on sawdust and 6 months on logs ~ after spawn inoculation. Large varieties take 2 years, longer in larger logs. Prolific varieties sell for $5 lb where large varieties sell for $15 in West and $50 lb in East. Many large caps sell for over $100 each.
Much research is underway in the East and West. Many of the impressive health properties are from complex carbohydrates called polysaccharides that have strong immune system building properties. Their ability to inhibit tumor growth works by enhancing host defenses rather than directly affecting tumor cells. These polysaccharides cause the activation of macrophages and T-lymphocytes, stimulation of interferon (a cellular protein produced in response to infection which acts to inhibit viral growth), and the overall enhancement of cell-mediated immune response (Jeff Chilton). They have no toxic effects on humans and are proven clinically safe. We can nutritionally fight viruses, lower cholesterol and regulate blood pressure. Lentinan, an immunostimulant derived from shiitakes, has been used to treat cancer, AIDS, diabetes, chronic fatigue syndrome, fibrocystic breast disease, and other conditions with impressive results. Researchers S. Suzuki and Oshima published that a raw shiitake eaten daily for one week lowered serum cholesterol by 12%. Redbook Magazine, January 2003, reported that cosmetic companies are making shiitake skin creams because shiitakes contain kojic acid. Kojic acid, according to Natural-skin-care specialist Nora Traviss, "prevents the formation of melanin, or age spots, resulting in a brighter, more even complexion." In addition, kojic acid has an astringent quality that temporarily tightens the skin and makes it taut. Manufacturers of shiitake skin creams include BeComing, SCO, and Chanel. Koljic acid helps intestine walls and organ stay fit and healthy reducing the effects of aging. The Japanese are currently marketing a very expensive radiation/chemo actual cure based on the large fresh ones. Most all "New Age" elixirs are shiitake based with the dried prolifics varieties being used. Much is lost in drying but they do dry easily and store well for years. For sawdust raised prolifics:
Units are per 100g of mushrooms
Component Fresh Mushrooms Dried Mushrooms
Moisture 92.8g 15.8g
Protein 1.5g 12.5g
Fat 0.4g 1.6g
Carbohydrate: Sugar 5.4g 60.0g
Carbohydrate: Fiber 0.6g 5.5g
Ash 0.3g 4.6g
Calcium 8mg 16mg
Phosphorus 39mg 240mg
Iron 0.7mg 3.9mg
Potassium na 1534mg
Sodium low 13/1079mg2
Magnesium na 132/247
Vitamin B1 0.4mg 1.00mg
Vitamin B2 0.4mg 1.00mg
Niacin 4.5mg 10.0mg
Ascorbic acid .3mg cooked 9.4mg/60mg
Provitamin D-2 na .06-.27%
Refuse rate 10% 10%
1 Shiitake has all essential amino acids but is limited in methionine, cystine, & valine.
2 Reported values may vary due to shiitake strains, substrate and methods of analysis. USDA complete analysis:
http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2487/2 and http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2488/2.
As we have grow increasing concerned about the future of Earth's forests, many are discovering that mushrooms have something to contribute to forest preservation and forest health. In addition, they leave incredible compost and improved soil structure in their wake. Our current forestry methods stop forest evolution and do not consider mushrooms as a crop. We could raise more protein in our national forest at far less expensive than the beef or pork industry does with their high cost facilities, fences and drugs. Just think, if our forest rangers grew into the Forest Clan they would be rich and we would be healthy!
Blessings & Good Luck!
1. Keep damp but not wet. Soak every 3 days in dry periods.
2. Keep shaded but not dark.
3. Store between 5 and 95 F.
4. Turn occasionally (or every 3 months).
5. Prolific variety fruits late August 2008.
6. Winter variety fruit August 2010.
7. Summer variety fruits February 2011.
8. Soak log for 24 hours to encourage fruiting ~ keeping white splotches growing on ends.
9. Pick every 3 days.
10. Dry mushrooms in non-humid, low light area until leathery. Freeze immediately.
11. Mushrooms keeps in refrig. for 1 week ~ air-tight.
12. Always protect from Squirrels!
13. Soak for 24 hrs for insects or during dry periods. Wipe with alcohol for "colorful" fungi growth.
Shiitake are easy to grow and beautiful art. Shiitake contains all essential amino acids plus a great blend of vitamins, minerals and magical carbs. Shiitake strengthens the immune system against cancer and viral infections.Shiitake dramatically reduces serum cholesterol and blood pressure. Shiitake absorbs fat and helps you lose weight.
~ 3 varieties of Shiitakes in 2 types of Oak logs ~
Pat's Patties or Yum Yum Burgers
1/4 cup butter or margarine
1 celery stalk, chopped
1 cup chopped onions
3 cups sliced shiitake caps
6 cups whole grain bread crumbs
(containing nuts or ground beef optional)
1 tbsp. chopped fresh Italian parsley
1/4 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper for mild
1/2 cup chicken broth
Prep time ~ 15 minutes
Cook time ~ 40 minutes
Stuffing or casserole:
Preheat oven to 325F. Melt butter in large pot over medium heat. Add celery, onion and shiitakes. Saute' for 10 minutes or until vegetables are tender. Remove from heat. Stir bread crumbs, parsley, thyme, sage, salt and peppers. Stir in chicken broth, enough to moisten bread. Stuff vegetables, birds, fish, pork or beef for grill or baking. Baking time is based of the stuffed thing. Zucchini or acorn squash are excellent!
Or bake in casserole dish for 40 minutes if baked in bread pan for slicing (for sandwiches or wraps). Less if in thin dish.
Burgers:
Add egg before chicken broth and moisten until will make cakes. Cakes can be grilled or fried. I use bacon grease (shame on me)! Make cakes thin for wraps.
Mushroom Haters:
Add nuts &\or ground beef and one looses alotta the mushroom flavor for an excellent "nut burger".
Per Serving: For no nut stuffing ~ 274 calories, 44g carbohydrates, 7g protein, 8g fat, 3g fiber, 15mg cholesterol, 624mg sodium mostly from the salt.
Phone 386-546-6554
