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Manitoulin Shiitake Mushrooms, 1230 10th Side Road, Tehkummah, ON (2026)

08/18/2022

GARLICKY ROASTED SHIITAKE MUSHROOMS

vegan, vegetarian, gluten-free, paleo, whole30 recipe
INGREDIENTS

2/3 lb fresh (or rehydrated) shiitake mushrooms, sliced

2 T olive oil

2-3 garlic cloves, minced

salt and pepper, to taste

INSTRUCTIONS

Preheat the oven to 400 F.

On a foil-lined baking sheet, toss the mushrooms with olive oil, salt and pepper. Do this right before you put them in the oven or the oil will just soak into the mushroom.

Roast for 10 minutes.

Add the garlic to the pan and give the mushrooms a stir.

Roast for 5 more minutes.

Tips

You should try making the Dongbei-Style Braised Chicken Thighs that I made to go with these mushrooms. So good.

If you let them roast a little longer, they'll become like chips!

08/18/2022

Stuffed Shiitake Mushrooms

Easy stuffed shiitake mushroom recipe.

Course: Side dishesCuisine: KoreanKeyword: stuffed shiitake mushrooms Prep Time: 25 minutesCook Time: 25 minutesTotal Time: 50 minutes Servings: Calories: 72kcal Author: Sue | My Korean Kitchen

Ingredients
Main Ingredients
▢ 14 fresh shiitake mushrooms (200 g / 7 ounces), make sure the mushroom head is curved inwards to hold the stuffing.
▢ Some all purpose flour (about 1 to 2 Tbsp)
▢ 2 large eggs
▢ Some cooking oil , I used rice bran oil
Stuffing ingredients
▢ 60 g tofu (2 ounces)
▢ 60 g beef mince (2 ounces), or your choice of other minced meat
▢ 2 tsp soy sauce
▢ 1 Tbsp minced spring onion
▢ 1/4 tsp minced garlic
▢ 1 tsp sesame oil
▢ A few sprinkles ground black pepper
Instructions
Rinse the mushrooms in cold water and pat dry with some kitchen paper towel. As you pat dry the mushrooms, remove the mushroom stems with your hands. Set aside the mushroom head and the stem in separate groups as you progress.
Lightly carve the mushroom head surface with a small knife to make a star or flower head shape for the look. (This step can be optional but it presents better.) Keep the mushroom skin that comes out as you carve it. Set aside the mushroom head and the mushroom skin on separate plates as you progress.
Finely dice the leftover mushroom stems (from step 1) and the carved out mushroom skin (from step 2). Put them into a mixing bowl.
Pat dry the tofu with kitchen paper to remove excess water and mince it with a knife. Add it into the mixing bowl.
Pat dry the beef mince with kitchen paper to remove excess blood and mince it with a knife. Add it into the mixing bowl.
Add the rest of the stuffing ingredients in the mixing bowl and mix them well with your hands.
Line all the mushrooms on a large plate with the heads facing down. Scatter the flour lightly onto the mushroom hole where we will add the stuffing.
Fill the mushrooms with the mixed stuffing ingredients from step 6. Finish off by sprinkling some flour on top of the stuffing.
Break the eggs in a clean bowl and whisk them well.
Heat a frying pan on medium heat and add some oil.
Once the pan is heated, lightly dip the stuffed mushrooms into the egg bowl (only dip the stuffed side for better visual look of the mushroom) and place the mushrooms onto the pan and cook (the stuffed side is cooking first). When the stuffed side is all cooked (in about 2 mins), turn it over quickly and lightly cook the mushroom on the head side. Remove them from the heat. Repeat this until you cook up all the mushrooms.
Serve on a plate and enjoy!

08/18/2022

Creamy Mushroom Soup with Shiitake

Make this creamy shiitake mushroom soup from scratch! This recipe doesn't use any heavy cream and uses only 1.5 cups half-and-half, majority of creaminess in the soup comes from pureeing mushrooms, carrots, onions and vegetable stock. So good!

PREP TIME
20 mins
COOK TIME
30 mins
TOTAL TIME
50 mins
COURSE
Main Course
CUISINE
American
SERVINGS
8 people
CALORIES PER SERVING
109 kcal
Author: Julia

Ingredients

10 oz shiitake mushrooms , large whole
1 tablespoon olive oil
1 tablespoon butter
1 onion chopped
1 carrot chopped
1 teaspoon thyme
1 teaspoon salt
¼ teaspoon black pepper
2.5 cups water
1.5 cups half-and-half (or heavy cream)
3 green onions chopped (OPTIONAL)

Instructions

How to make creamy mushroom soup with shiitake
Slice mushrooms into bite-sized pieces. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pan, add sliced mushrooms and cook for about 10 minutes until mushrooms soften. Remove half of cooked mushrooms to a separate plate.
To the other half of mushrooms, remaining in a large pan, add chopped onion, carrots, thyme, 1 teaspoon salt, pepper to taste. Continue cooking vegetables for 10 more minutes, until onions and carrots soften a bit.
Add 2.5 cups of water to vegetables (mushrooms, carrots, onions) in the pan, bring to boil and boil on medium heat for 20 minutes. Some liquid should visibly evaporate, leaving reduced stock, but don’t let all water evaporate. add more water if that’s the case.
Remove from heat and add the stock you just made (water with mushrooms, carrots, onions) into the food processor. Process the mixture until it achieves puree consistency.
Put puree back into the same cooking pan, add reserved cooked mushrooms that you removed to the plate earlier. Add 1.5 cups of half and half. Bring to boil, reduce heat to simmer (low heat) and cook covered for 5 minutes, constantly stirring. Add more salt and pepper if desired. Your soup is done at this point, or you can add chopped onions towards the end or use them as garnish, or skip them altogether (depends if you like green onions in your soup).

08/18/2022

Vegan Caramelized Shiitake Mushroom Risotto

PREP TIME
10 minutes
COOK TIME
20 minutes
TOTAL TIME
30 minutes
Servings
Course Entree
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

US Customary – Metric
BROTH
3 1/2 – 4 cups vegetable broth (or store-bought)
RISOTTO
2 Tbsp avocado or olive oil (if avoiding oil, sub water)
3/4 cup thinly sliced shallot
1/4 tsp each sea salt and black pepper
2 cups sliced Shiitake mushrooms, hardy / woody stalked removed (or other similar mushroom)
1 Tbsp coconut aminos (or tamari // soy sauce)
1 Tbsp chopped fresh thyme (or sub dried)
1 cup arborio rice (works best here – we recommend not subbing other grains)
1/4 cup dry white wine (or omit)
1/4 cup vegan parmesan cheese (plus more for serving // or sub nutritional yeast)
FOR SERVING (optional)
Fresh chopped parsley
Vegan Parmesan Cheese

Instructions

In a medium saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.
In the meantime, heat a large pan* over medium heat. Once hot, add oil and shallot and season with a pinch of salt and pepper. Sauté for 3-4 minutes – stirring frequently. Then add mushrooms and coconut aminos and continue sautéing until the mushrooms are golden brown and caramelized. Optional: remove some of the shiitake mushrooms from the pan and reserve for serving – not necessary, but it makes a nice garnish.
Add the thyme and arborio rice and cook for 1 minute, stirring occasionally. Then add dry white wine and stir gently. Cook for 2 minutes or until the liquid is mostly absorbed.
Using a ladle, add warmed vegetable stock 1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer (adjust heat as needed). You want the mixture to be cooking consistently but not boiling or it can get gummy and cook too quickly.
Continue to add vegetable stock 1 ladle at a time, stirring to incorporate, until the rice is ‘al dente’ – cooked through but still has a slight bite. This whole process should take about 15-20 minutes.
Once the rice is cooked through and al dente, remove from heat and add vegan parmesan cheese. Stir to coat (see photo). Taste and adjust flavor as needed, adding sea salt and pepper to taste or more vegan parmesan to enhance the cheesiness. If dry at this point, add a little more warmed broth.
To serve, divide between serving bowls and top with reserved mushrooms, additional vegan parmesan cheese, and a sprinkle of fresh parsley (all optional).
Best when fresh, though leftovers will keep covered in the refrigerator for 4-5 days or in the freezer up to 1 month. Reheat on the stovetop with additional (warmed) vegetable broth until hot.

08/18/2022

Crispy & Chewy Sesame Shiitake

Slightly crispy on the outside, super chewy and juicy on the inside, coated in a sticky sweet and spicy sauce. A vegan version of sesame beef.
Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins
Course: Main Course
Cuisine: Chinese
Servings: Servings as a main, 4 as a side
Calories: 190kcal
Author: Sam Turnbull • It Doesn't Taste Like Chicken

Ingredients
For the shiitake:
2 cups dried shiitakes (12-16 mushrooms)
Boiling water (to soak the mushrooms)
¼ cup cornstarch
2 tablespoons light oil (such as canola or peanut), plus more if needed
For the sesame sauce:
¼ cup soy sauce
2 tablespoons brown sugar
2 tablespoons rice vinegar
2 cloves garlic , minced
1 inch piece of ginger , minced
2 teaspoons sriracha or other hot sauce (optional)
1 teaspoon sesame oil
1 teaspoon cornstarch
For garnish:
2 green onion , thinly sliced
2 teaspoons sesame seeds
US Customary - Metric

Instructions
Cover the mushrooms in boiling water, and put something on top to keep them submerged. Soak for around 40 minutes until tender. Drain the mushrooms. If you wish you can save the liquid to use as a mushroom broth. Now squeeze out the excess water from the mushrooms. Don’t mush them to death, but just lightly squeeze them and shake off the water so they are on the drier side. Slice them into nice thick slices, about ½ inch. Toss them in the cornstarch so they are evenly coated and shake off the excess.
Heat oil in a skillet over medium-high heat. Make sure the oil is nice and hot before adding in the mushrooms so that they fry, and not just soak up the oil. Fry the mushrooms until they are lightly golden on all sides, and no white cornstarch remains.
In the meantime make the sauce by adding all of the ingredients to a small sauce pan. Cook the sauce for about 2 minutes until it begins to thicken. Add in the fried shiitakes and toss to coat. Serve immediately over rice or in anyway that you desire, and garnish with green onions and sesame seeds.

08/18/2022

Green Bean and Shiitake Mushrooms
Jaden Hair
This delicious Green Bean and Mushroom Stir-fry is ready in minutes and one pan! With tender-crisp garlic and ginger vegetables smothered in oyster sauce, it’s a wonderful side dish perfect with rice!
5 from 2 votes
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PREP TIME
8 mins
COOK TIME
10 mins
TOTAL TIME
18 mins
COURSE
Side Dish
CUISINE
Asian, Chinese
SERVINGS
4 servings
CALORIES
55 kcal

INGREDIENTS

1x
2x
3x
1/2 pound green beans trimmed
2 teaspoons cooking oil
1/2 onion thinly sliced
6 ounces fresh mushrooms sliced
1 clove garlic finelly minced
1 teaspoon finely grated fresh ginger
1 1/2 tablespoon oyster sauce + 2 tablespoons water

INSTRUCTIONS

Fill the wok or saute pan with about 1 cup of water. Bring to a boil and then add the green beans. Cover and let steam for 4-5 minutes or until crisp-tender. Drain the beans, wipe the wok dry and return wok to the stove.
Heat the wok over high heat and swirl in the cooking oil. When very hot, add in the onions and mushrooms and stir fry for 3 minutes. Turn the heat to medium, add in the cooked green beans, ginger and the garlic and quickly stir fry for an additional 30 seconds or until fragrant. Take care not to burn the ginger or garlic.
Stir in the oyster sauce and the 2 tablespoons of water. Cook for 1 minute.

NUTRITION
Calories: 55kcal
Carbohydrates: 8g
Protein: 3g
Fat: 2g
Saturated Fat: 1g
Sodium: 191mg
Potassium: 275mg
Fiber: 2g
Sugar: 3g
Vitamin A: 391IU
Vitamin C: 9mg
Calcium: 24mg
Iron: 1mg

08/18/2022

RECIPE CARD

Baked Shiitake Mushrooms
4.98 from 472 votes
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Baked Shiitake Mushrooms Recipe
Shiitake mushrooms make a wonderful side dish. They are so hearty and flavorful! In this easy recipe, they are oven-baked with olive oil, vinegar, and spices.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Side DishCuisine: AmericanServings: 4 servingsCalories: 185kcalAuthor: Vered DeLeeuw

INGREDIENTS
▢ 4 tablespoons extra virgin olive oil
▢ 1 tablespoon white wine vinegar
▢ 1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon fine salt)
▢ ¼ teaspoon black pepper
▢ 1 teaspoon garlic powder
▢ 1 teaspoon dried thyme
▢ 1 lb. fresh shiitake mushrooms rinsed and dried; stems removed if you wish*
▢ 2 tablespoons chopped parsley for garnish

INSTRUCTIONS
Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with high-heat-resistant parchment paper.
In a large bowl, whisk together the olive oil, vinegar, kosher salt, black pepper, garlic powder, and dried thyme.
Add the mushrooms and toss to coat.
Transfer the coated mushrooms to the prepared baking sheet.
Bake until tender, about 20 minutes. Garnish with chopped parsley and serve.

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NOTES
* Many shiitake recipes will advise you to remove the stems, which are edible but tend to be tough and fibrous. You can certainly do that if you wish. Personally, I find that the stems of small, young mushrooms are fine to eat. If you decide to remove them, cut them off with a knife - you won't be able to twist them off as you can do with white mushrooms.
These mushrooms (and arguably all mushrooms) should not be eaten raw, so do make sure they are cooked through before you serve them. 20 minutes in a 400F oven should do it - simply double-check by piercing them with a fork to make sure they are tender.

08/18/2022

A GUIDE TO THE HEALTH BENEFITS OF SHIITAKE MUSHROOMS

Posted by
Tony Shields

Growing up, you probably weren’t exactly keen on mushrooms. Squishy brown fungus? No thanks, mom!

Most adults looking to reduce or eliminate meat from their diet turn to mushrooms like shiitake. While they don’t contain a hefty dose of protein, they aren’t completely void of it either. Plus, they add a savory taste that’s perfect for mimicking the flavor of beef.

Not only do mushrooms like shiitake taste great, but they also provide medicinal properties for supporting different bodily functions. Modern western science has only recently started to catch up with studies to document the benefits.

Let’s take a look at the health benefits of shiitake mushrooms and everything else you need to know about adding them to your diet or consuming them in supplement form.

WHAT ARE SHIITAKE MUSHROOMS?

Shiitake mushrooms (scientific name Lentinula edodes) grow naturally throughout East Asia in countries like China, Korea, Thailand, Japan, and Vietnam.

Travel to one of these places and you’ll find shiitakes as a staple ingredient in pho, miso soup, and vegetarian stir-fries.

Traditional Chinese and Japanese medicines have taken advantage of the health benefits of shiitake for centuries as a remedy for reducing mucous and supporting blood flow.
Although most shiitake mushrooms are still grown in Japan, many farms large and small grow Shiitake throughout North America.

In their natural habitat, you may find shiitakes growing on fallen hardwood trees.

NUTRITIONAL BENEFITS OF SHIITAKE MUSHROOMS

Most of the health benefits of shiitake mushrooms come from their extensive nutritional profile.

Since they’re low in calories and contain similar amino acids to red meat, shiitakes make an excellent substitute for meat – especially when combined with other veggie protein sources. (1)

In addition to fiber, shiitake mushrooms provide nice doses of vital minerals that aren’t easy to find in other food sources. Four shiitake mushrooms will give you 39% of your daily recommended amount of copper, 33% of your recommended B5, and 10% of your suggested selenium.

If shiitake mushrooms are grown under special UV lights, they’ll also provide a nice dose of vitamin D – which is virtually impossible to find in food sources.

To top it off, shiitakes also contain special compounds studied for their role in supporting the immune system and defending against cancer: lipids, sterols, terpenoids, and polysaccharides. (2)

HOW CAN YOU TAKE SHIITAKE?

To enjoy the health benefits of shiitake through your diet, you can purchase either dried or fresh shiitake mushrooms. The dried varieties tend to be more savory than fresh, although can be a bit leathery.

You can also consume shiitake mushrooms as a supplement in capsule or powder form. You could add the powder to teas and smoothies or even use it to create broth for soups.

Most people consume the equivalent of three to eight shiitake mushrooms each day through supplements, which is generally safe without any side effects.

As with any supplement, it might makes sense to first talk to your doctor or health practitioner about an appropriate use and dosage.

THE TOP HEALTH BENEFITS OF SHIITAKE

Shiitake mushrooms aren’t just a tasty addition to your soups and stir-fries.

There are also several health benefits of shiitake you can enjoy from adding them to your diet or consuming them as a supplement.

Remember that western research into medicinal mushrooms is in its infancy. Here’s what science tells us about the benefits right now.

1. ACTIVATES THE IMMUNE SYSTEM

When it comes to activating the immune system, the modest shiitake mushroom is pretty powerful. That’s why folks with autoimmune disorders might want to be careful when consuming shiitakes: they can cause symptoms to flare up.

Research shows that the polysaccharides in shiitake may support the immune system to help it fend off disease and illness. (3)

Not only that, but much of the immune-boosting support in shiitakes comes from their nice dose of zinc. Zinc helps the body fight infections and oxidative stress while warding away age-related diseases. (4)

2. SUPPORTS HEART HEALTH

According to the Centers for Disease Control and Prevention (CDC), almost 30% of all Americans suffer from high blood pressure. (5) Chronic high blood pressure is dangerous because it can lead to stroke, heart attacks, and even aneurysms.

Studies done on rats show significant promise for using shiitake mushroom to reduce blood pressure. Rats who consumed 5% shiitake powder with water for nine weeks displayed lower blood pressure and cholesterol. (6)

3. FIGHTS CANCEROUS CELLS

Are shiitake mushrooms a miracle cure for cancer? Absolutely not.

Do they have specific qualities that can defend against cancer and reduce the size of tumors? Possibly.

Studies show that the polysaccharides in shiitake mushrooms have an anti-cancer effect. Their activation of the immune system helps fight cancerous cells, in particular. (6, 7)

Shiitake mushrooms also contain a compound called lentinan. Lentinan can slow down the growth of leukemia cells and stop them from spreading. Doctors in China and Japan prescribe injectable lentinan as part of a broader cancer treatment to boost the immune system in patients with stomach cancer. (8, 9)

4. PROVIDES NATURAL ENERGY

Several health benefits of shiitake mushrooms stem from their hefty dose of B vitamins. Vitamin B3, otherwise known as niacin, plays a crucial role in supporting energy production and overall wellbeing.

Without niacin, your body couldn’t convert food into enough energy to make it through the day. This B vitamin also supports healthy cell growth and turnover.

Every cell in your body requires niacin and since it’s water soluble, your cells don’t store it to use later. That’s why it’s so important to consume enough niacin on a daily basis.

5. SUPPORTS HEALTHY SKIN AND HAIR

You’ve probably seen all the Pantene hair commercials touting the benefits of vitamin B5, also known as pantothenic acid. Like niacin, every cell in the body needs B5 to process protein and carbohydrates into usable energy.

B5 also plays an important role in supporting hair and skin health. Although consuming B5 or applying it to the scalp won’t make hair start growing again, it can stop hair from thinning. (10)

6. DECREASES INFLAMMATION

Inflammation causes problems across all parts of the body. Acne, joint pain, depression, weight gain, anxiety, fatigue, and gut problems are all linked with chronic inflammation. (11)

High-fat, high-sugar, high-sodium, and heavily processed foods all contribute to widespread chronic inflammation but anti-inflammatory fruits and veggies can help your body fight back.

Research shows that the compounds in shiitake mushrooms can reduce inflammation. (12) Some studies suggest that shiitake mushrooms fight inflammation by supporting the immune system and the body’s response to inflammation. (13)

7. LOWERS CHOLESTEROL

The special substances in shiitake mushrooms – polysaccharides, lipids, sterols, and terpenoids – are all believed to give the medicinal mushroom its power to lower cholesterol. (12)

Not only that, but shiitake mushrooms also contain two other special enzymes called eritadenine and beta-glucans. Beta-glucans are a special fiber known to lower cholesterol. (13) Eritadenine acts on a specific enzyme responsible for producing cholesterol by slowing it down. (14)

Studies have looked at shiitake mushrooms for their ability to fight cholesterol in rats. (15) Researchers found that rats who consumed shiitake mushroom daily had less fat in their livers and lower cholesterol levels overall.

POTENTIAL SIDE EFFECTS AND INTERACTIONS

Shiitake mushrooms are generally very safe when consumed in average food amounts: About three to eight mushrooms per day. High amounts of shiitake may produce more drastic health benefits, but they can also increase your risk of potential side effects.

Shiitake mushrooms are powerful. Consuming large quantities can increase your white blood cell count and make your skin more sensitive to sun exposure.

Although this condition is rare, eating raw shiitakes can trigger an allergic reaction called “shiitake dermatitis” which is essentially an itchy rash all over the body.

You can avoid shiitake dermatitis by only consuming cooked shiitakes. Only about 2% of people who consume raw shiitakes will develop this condition and it subsides after about 24 hours. (15)

Shiitake mushrooms have no known interactions with other supplements or prescription medications.

WHO SHOULDN’T TAKE SHIITAKE MUSHROOMS?

Anyone with autoimmune disorders might consider avoiding shiitake mushrooms due to their powerful effect on the immune system, which could exasperate symptoms of conditions like lupus or multiple sclerosis.

Likewise, anyone with an already high white blood cell count or eosinophilia should avoid consuming shiitakes.

Studies have not identified the safety of shiitake mushrooms in extremely high medicinal quantities for pregnant or breastfeeding women.

However, cooked mushrooms should be absolutely safe to consume in average quantities, provided they’re properly washed and prepared.

Image

THE BOTTOM LINE

Shiitake mushrooms are a versatile and nutritious food, and a potential replacement for meat. It’s hard to match that savory flavor of red meat and the umami in shiitakes definitely does the trick.

Not only do they taste great, but the health benefits of shiitake make it a great addition to almost any diet or supplement routine. From smoothies and teas to soups and stir-fries, you have plenty of opportunities to add shiitake mushrooms to your diet and enjoy the health benefits.

08/18/2022

Shiitake Mushrooms Aren't Just Delicious, They Have Many Health Benefits

BY ANDREW KROSOFSKY
JUL. 23 2021, PUBLISHED 2:33 P.M. ET
In culinary terms, shiitake mushrooms offer a rich, savory, distinctive taste that can elevate just about any dish. They are a good source of fiber and a popular ingredient in traditional Chinese and Japanese cooking. In addition, the nutritional compounds found in shiitake mushrooms offer a wide array of health benefits.

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How nutritious are shiitake mushrooms?

Shiitake mushrooms are a low-calorie source of fiber, protein, and good carbohydrates. According to Healthline, just four dried shiitake mushrooms contain 2 whole grams of fiber as well as a host of other vitamins and minerals including riboflavin, niacin, copper, manganese, zinc, selenium, folate, vitamin D, vitamin B5, and vitamin B6.

Pile of shiitake mushrooms
SOURCE: THOM MILKOVIC/UNSPLASH
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5 health benefits of shiitake mushrooms

In addition to the impressive collection of vitamins and minerals, shiitake mushrooms contain a selection of beneficial compounds that can boost your immune system, lower cholesterol, support heart health, and potentially treat cancer.

Immune enhancing

According to WebMD, shiitake mushrooms contain high levels of polysaccharides that are capable of enhancing your immune system. These polysaccharide compounds contain lentinans and other beta-glucans, which can boost the production of white blood cells. These compounds also possess anti-inflammatory properties.

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Shiitake mushrooms in soup
SOURCE: GETTY IMAGES
Heart healthy

The mix of nutrients found in shiitake mushrooms is capable of reducing blood pressure and staving off many dangerous heart conditions such as aneurysms, stroke, and heart attack. According to FreshCap, animal testing has revealed that a solution of shiitake powder and water had a significant effect on blood pressure and cholesterol levels in the test subjects.

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Cholesterol reducing

According to Have a Plant, this same research indicates that much of the shiitake’s cholesterol and blood pressure-reducing power comes from a compound known as eritadenine. It’s also important to note that replacing the meat portion of a meal with a vegan-friendly food like shiitake mushrooms is another great way to avoid unnecessary cholesterol intake.

Arranged mushrooms
SOURCE: GETTY IMAGES
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Bone boosting

Shiitake mushrooms contain vitamin D, which is one of the vitamins most necessary for building strong bones. However, according to Healthline, not all mushrooms contain high amounts of the stuff. Only those that have been exposed to UV light during the growth process will contain high enough vitamin D to strengthen bones and improve bone density.

Underside of shiitake mushroom caps
SOURCE: GETTY IMAGES
Cancer treating

Though the evidence is limited at this time, there are indications that the lentinan found in shiitake mushrooms could be effective at fighting cancer. According to studies done at Memorial Sloan Kettering Cancer Center, the lentinan found in shiitake mushrooms has been shown capable of extending survival rates for patients with colorectal, liver, pancreatic, and stomach cancers when administered orally. These compounds were ineffective against those with prostate cancer, unfortunately.

Manitoulin Shiitake Mushrooms

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