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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored properly in a paper bag in the fridge, they typically last 7 to 10 days.
While not toxic, the stems are very fibrous and tough. They are usually removed and used for flavoring stocks rather than eaten directly.
Cremini (baby bella) or Portobello mushrooms are the best substitutes for texture, though they have a milder flavor.
Avoid soaking them. Instead, wipe them with a damp paper towel or use a soft brush to remove any debris.
Look for caps that are firm, plump, and dry. Avoid any that are slimy, bruised, or have shriveled edges.
Yes, but it is best to sauté them in a little oil or butter first, let them cool, and then freeze in an airtight container.
They contain about 2.2g of protein per 100g, which is decent for a vegetable/fungi but not a primary protein source.
They are high in glutamate and guanylate, compounds that trigger the savory umami taste receptors.
While they naturally peak in spring and autumn, they are widely cultivated and available year-round in most markets.
shiitake mushrooms is a versatile ingredient found in cuisines around the world. With 34 calories per 100g and 2.2 grams of protein, it's a nutritious addition to many dishes.
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