Lafayette County Master Gardeners: “Skiitake Mushrooms” by Ginny Cheek

by Ginny Cheek, Lafayette County Master Gardener

Shiitake mushrooms (Lentinula Edodes)—they’re not just fun to say, they’re also quite tasty too, with a rich savory flavor that’s almost meaty, making them the perfect addition to soups, stir-fries, and just about any dish you can think of.  Their satisfying texture is sure to make your taste buds happy.

Shiitakes are loaded with nutrients that can help keep you healthy, and, here in our neck of the woods, they can be quite easy to grow:

1.  Find some fresh hardwood logs, preferably oak or maple. Avoid pine or cedar, as they are toxic to shiitake mushrooms. The logs should be about 4 feet long and 4 to 6 inches in diameter.
2. Drill holes about 1 inch deep and 6 inches apart along the length of the logs. Fill the holes with spawn using a special tool called an inoculation tool. Cover the holes with wax to seal them. (see Picture 1)
3. Stack the logs in a shady and moist area, such as under a tree or a tarp. Make sure they have good air circulation and do not touch the ground.
4. Wait for about 6 to 12 months for the spawn to colonize the logs. You will see white threads called mycelium growing inside the logs.
5. When the logs are ready, you can force them to produce mushrooms by soaking them in cold water for 24 hours. Then place them upright or lean them against a support. Within a week or two, you will see small bumps called primordia forming on the logs. These will grow into mature shiitake mushrooms that you can harvest and enjoy.

You can also let nature take its course and wait for the mushrooms to appear naturally when the weather is cool and wet. This usually happens in late summer or early winter in Mississippi.

Shiitake mushrooms can be harvested several times a year for up to five years from the same logs. You can store them fresh in the refrigerator for up to a week, or dry them for longer storage.

They are for sale already picked at the Midtown Farmer’s Market on Saturdays (see Picture 2) if you’d rather not wait to grow your own.

Per WebMD, shiitake mushrooms contain eritadenine which reduces cholesterol levels in the blood. They also contain beta-glucans known to reduce inflammation and help prevent the intestines from absorbing cholesterol. Shiitake are rich in polysaccharides. These compounds protect against cell damage, help your immune system, and boost white blood cell production for fighting off microbes. Polysaccharides also have anti-inflammatory properties. A half cup serving provides a variety of vitamins and minerals and 34 calories.

For more information on mushrooms, consider joining the North American Mycological Association. Go to http://www.namyco.org/join.php For only $30 for non-affiliated members, you will receive six issues of The Mycophile, full access to the expanded website, and a standing invitation to all NAMA-sponsored forays.  Members enjoy all the benefits NAMA has to offer, including our newsletter, The Mycophile, which is full of educational articles and news about upcoming forays. For further information and identification keys on many types of mushrooms, you might want to check out www.mushroomexpert.com.