Shiitake - Edible Lentinula

Common Names: Shiitake, Edible Lentinula, Xiang Gu, Chinese Black Mushroom, Sawtooth Oak Mushroom, Black Forest Mushroom, Black Mushroom, Golden Oak Mushroom, Oakwood Mushroom, Lentinula edodes, Shiitake Mushroom, Japanese Mushroom

Latin Name: Lentinula edodes

Origin: Asia

Short Introduction

Edible Lentinula is not found in the wild in the Czech Republic. However, the rising number of Czech Shiitake growers increases the likelihood of future wild occurrences within the country. The traditional cultivation method involves planting these mushrooms on logs of deciduous trees (most often beech), which are felled during the vegetative season for this purpose. Shiitake was deliberately cultivated on smaller diameter logs in China thousands of years ago. Controlled commercial cultivation in Japan has been documented since 1914. Holes are drilled into the logs and inoculated with spawn previously colonized on sawdust or smaller logs. Substrates for intensive commercial cultivation include hardwood sawdust, shredded straw, or corn stalks, sometimes supplemented with organic or inorganic nutrients.

The inoculated logs are stacked in a suitably humid environment to promote mycelial growth into the wood. Logs with Shiitake spawn are left in a natural forest or placed in artificial shelters resembling greenhouses, where humidity is controlled by misting to simulate optimal conditions. Depending on the circumstances, Shiitake type, spawn, and wood species used, the incubation period ranges from 6 to 18 months.

Detailed Description

A traditional Asian mushroom known for its immunomodulating effects.

Botanical Information

The Edible Lentinula, commonly known as Shiitake, is a culinary mushroom belonging to the Basidiomycetes group, exhibiting a color range from amber to brown. The fruiting body features a cap that is 5–12 cm wide, light brown, somewhat convex, with a possible dark reddish hue and a distinctive curled margin. The cap’s surface is scaly, sometimes cracked in irregular patches. When cooked, Shiitake releases a pleasant aroma reminiscent of garlic and essential oils, with a rich, mildly earthy flavor. Its stem measures 2–5 cm in length and 5–20 mm in width, covered with fine scales. The white flesh is firm to the touch and has a pleasant scent.

Origin and Distribution

Shiitake’s natural habitat is the humid, warm forests of Southeast Asia. By the year 2000, global commercial production of Shiitake reached about 1,500,000 tons (not including homegrown quantities). China is the top producer, closely followed by Japan. Around 80% of cultivated Shiitake is dried and distributed. Today, Shiitake ranks among the world’s most widely cultivated mushrooms, next only to oyster mushrooms and button mushrooms.

Usage / Dosage

Many different cultures use Edible Lentinula in traditional medicine. Throughout almost all East Asian folk medicines, Shiitake is used to activate the immune system during bacterial or viral infections, regulate high cholesterol, reduce high blood pressure, lower the risk of atherosclerosis, and support intestinal cleansing, resistance to osteoporosis and rheumatism, detoxification, and increased vitality and strength during chemotherapy.

Traditional Chinese medicine views Edible Lentinula – Shiitake as a balanced agent with a neutral temperature (neither hot nor cold), a sweet flavor, and a tropism to the stomach, spleen, and lungs. It is generally believed to replenish Qi and nourish the blood, making it useful for treating fatigue, nausea, and loss of appetite. It dissolves phlegm and moisture, making it suitable for frequent colds, shortness of breath, and chronic cough. Through the spleen and stomach, it helps with loss of appetite, poor digestion, frequent urination, and shortness of breath.

The mycelium of Shiitake has demonstrated notable antibacterial effects against organisms such as Staphylococcus aureus, Escherichia coli, Bacillus subtilis, and Streptococcus pyogenes. There is also evidence of effectiveness against Mycobacterium tuberculosis after concentrated lentinan injections. Similar antibacterial effects have been observed against Streptococcus mutans, the bacteria responsible for tooth decay, so Shiitake may also help prevent cavities.

In vivo studies in mice and humans have noted that Shiitake’s components (mainly lentinan) positively affect the immune system. These substances appear to support the health of older adults and help prevent overwork or exhaustion in younger people, indicating an immunostimulatory effect. Pharmacodynamically, Shiitake’s active substances have been compared to interferon and may offer similar benefits. Thus, Shiitake is recommended to support immunity among people with weakened or suppressed immune systems and those suffering from chronic diseases, allergies, frequent allergic rhinitis, and colds.

Intracellular studies have shown that Shiitake increases concentrations of alpha-interferon after exposure to type A influenza virus, helping healthy cells withstand infection. Mixtures of Shiitake components have been tested in vitro and in mice and humans, showing greater antiviral effects than pure lentinan alone for illnesses such as herpes, mumps, measles, and hepatitis (with consumption of about 6g daily for at least four months). Other studies tested their impact against HIV, with some positive indications that warrant further research.

The immunomodulatory action of lentinan has also undergone extensive testing for anticancer potential. The strongest effects were observed with tumors of connective, hematopoietic, or lymphatic tissues, and with tumors of the stomach, colon, and rectum. While no single component demonstrates direct anticancer effects, these compounds activate T-helper and natural killer cells. Lentinan and other agents show benefits when consumed orally or intravenously as concentrated solutions.

Cardiovascular protection comes from substances in Shiitake that help reduce persistently high cholesterol levels, particularly due to eritadenine. This effect has been observed by consuming 9–90g of fresh or cooked mushrooms daily. Even an aqueous Shiitake extract may help lower high blood pressure (possibly due to tyrosinase).

Clinically significant anticoagulant effects have been noted, so consultation with a physician is advisable when using anticoagulant or antiplatelet drugs. In Asia, a study administering Shiitake powder to patients with chronic anemia showed beneficial effects. Additional research highlighted positive outcomes for gallstones, stomach ulcers, and associated symptoms, especially in combination with Turkey Tail mushroom and Reishi.

Other studies have explored the effect of Shiitake constituents on eczema, acne, bronchitis (minimum 6g daily), gout, migraines, constipation, stress, libido, joint diseases, chronic fatigue syndrome, and the central nervous system. There is evidence of influence on the production of catecholamines, histamine, and serotonin.

Shiitake is recognized by health agencies in various countries and the European Union as a natural source of minerals and vitamins. Notable vitamins include riboflavin (B2), ascorbic acid (vitamin C), and vitamin D2. Shiitake contains approximately 30 protein enzymes, at least 10 amino acids, fiber, and numerous mineral elements that are detailed below.

Active Compounds

Shiitake’s content is mainly bioactive substances, including a full spectrum of B vitamins (notably B2 and B1), vitamin C, and D2 (ergosterol). The main minerals are calcium, phosphorus, potassium, iron, and zinc. Essential acids and eritadenine (a purine alkaloid) are believed to help lower blood cholesterol. The main amino acids are lysine and arginine, with about 10 types present. Macromolecules include lipids, proteins, fiber, and polysaccharides—the latter represented by lentinan and the glycoprotein LEM, which have the most notable immunomodulating effects.

Traditional Dosage

Shiitake caps are used in the kitchen like any other dried mushrooms, enriching everyday dishes.

If 500 mg Shiitake extract capsules are available, the recommended dose for acute health concerns is 3–4 capsules daily until symptoms improve; for prevention, 1–2 capsules daily for 2–3 months is sufficient. Take the capsules for 5 days, then pause for 2 days. Take on an empty stomach (30 minutes before meals) with at least 200 ml water or other neutral liquid. Not recommended for children under 3 years, pregnant, or breastfeeding women due to insufficient data. Always consult a physician when on anticoagulant or antiplatelet therapy.

With access to fresh or dried Edible Lentinula mushrooms, you can fry, bake, grill, cook, or smoke them. For urgent issues, take 10g of mushrooms twice a day 30 minutes before meals with the regime mentioned above. For prevention, a dosage of about 4–6g Shiitake once or twice a day is adequate.