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New in many American supermarkets, shiitake (she-tah-kee) mushroom has been a staple in Asian diet for centuries. It is reputed as a tonic, a stimulant, and an aid in the prevention of cerebral hemorrhagic strokes in Japan and China. Now shiitake is the second most-consumed mushrooms in the world.

In recent 2 years, unlike traditional shiitake mushroom, flower shiitake that has crackle on its cap looking like a blooming flower, with its longer freshness duration, much better flavor and thicker caps, starts to dominate the shiitake mushroom market.

Color
From tan to dark brown.

Shape
Broad, umbrella shaped caps, wide open veils and tan gills. The best shiitake, flower shiitake has crackle on its cap and looks like a blooming flower.

Flavor
Steak-like, rich, pungent flavor with a meaty texture when cooked.

Usage
It can be fried, BBQed, baked, boiled, sauted or even raw. In a gourmet restaurant, you can find it in soups, entrees, stir fries, pastas, and side-dishes.

The healthy part of shiitake (Mushrooms & Health):

Dietary:

Low calorie count, having all amino acids, rich in protein (18%), fiber, vitamins, and minerals. Here is its detailed nutritional value from _American Health Magazine_, May 1987.

100 grams (about 3 1/2 oz) shiitake contains

39 calories
15 to 35% protein
Less than 1 gram of fat
7.3 g. carbohydrate
0.8 g. crude fiber
0.8mg. thiamine (53% mdr)
0.5mg. riboflavin (29% mdr)
5.5mg. niacin(27.5%)
rich in Vitamin D2(200iu. 50%)
B2 and B12

Medical usage

Anti-tumor (cancer), anti-virus, lower cholesterol, and regulate blood pressure.  Also, Researchers S. Suzuki and Oshima found that a raw shiitake eaten daily for one week lowered serum cholesterol by 12%. Concentrated forms of lentinan, a shiitake extract, have been used to treat cancer, AIDS, diabetes, fibrosystic breast disease and other conditions with impressive results.