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Shiitake, Black Forest Mushroom, Xiang Gu
2 public strains
Lentinula edodes, shiitake, is a wood-decaying mushroom in the family Omphalotaceae, native to East Asia and mainland Southeast Asia. It is one of the most widely cultivated mushrooms, contributing about a quarter of yearly mushroom production, and is grown on hardwood logs or artificial substrates.
Edible and widely eaten. Cook thoroughly: rarely, raw or lightly cooked shiitake causes shiitake dermatitis, an itchy, streaky rash that appears about 24 hours after eating and fades after 3-21 days; it is presumed to be caused by lentinan. Stems are tough and usually removed or used for stock.
Spawn rate 10–20% of wet substrate weight. Fruiting trigger: After the block has browned, remove the bag and soak or cold-shock it to initiate pinning. Fresh air: Good fresh air exchange. Light: Indirect light on a day/night cycle. Often 2–4 flushes with a rest and re-soak between each. Browning (a brown, bark-like outer layer) is normal and precedes fruiting. Colonization humidity is ambient RH around sealed bags and is not critical. Review: General ranges compiled from widely published cultivation practice. Pending WeMush staff review; conditions vary by strain and setup.
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Mycology is an evolving science: names, classifications and safety information change as research advances. Entries are compiled from cited sources and reviewed, but may be incomplete or out of date — check the sources, and never rely on this library alone to identify or eat a mushroom.
