The Japanese wood mushroom Lentinula edodes, commonly called as shiitake is most popular and important cultivated mushroom in Japan. It is the 2nd largest mushroom cultivated in the world after Agaricus bisporus. In 1994, its annual production was about 8,26,200 tonnes out of which 63,200 MT is produced in China alone. It is liked by the consumers because of its unique taste and flavor and presence of a chemical which reduces plasma cholesterol level.
CULTIVATION TECHNIQUE ON WOOD LOGS
Lentinula edodes grows in nature on the dead wood of a number of hard wood trees.
Angle hair pasta with shiitake mushroom.
6 ounces angel hair pasta
6 ounces fresh sliced shiitake mushrooms
1 clove garlic, minced
½ onion, chopped
¼ cup white wine
1 tablespoon olive oil
¼ cup chicken broth
½ cup heavy whipping cream
salt to taste
ground black pepper to taste
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley.
Saute garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste.
Meanwhile cook pasta in a large pot of boiling salted water until al dente.
Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.