Shiitake - Locally Grown in BC


Shiitake - Locally Grown in BC

from 10.00

Fresh Locally Grown Shiitake from the Fraser Valley

Available in 1 lb and 3 lb pack sizes.

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Shiitake Mushrooms are some of the most widely used mushrooms in the world. Shiitake are prized in Asian cuisine and their flavor lends well to soups, stocks and stir fry's. Shiitake are very popular in vegetarian and vegan dishes because of their thick meaty texture that holds up well when cooked.

Storage/ Handling

As for all mushrooms, Shiitake should be stored in a paper bag or breathable container in the refrigerator between 2 - 4 degrees Celsius. 

Shiitake should last a week or so in the fridge but are best when used fresh within the first 2 days of receiving them. You should avoid washing mushrooms because they will take on excess water. Brush clean with a scrub brush or clean towel to remove dirt and debris.

Recipe Ideas

Fettuccine with Shiitake Mushrooms & Basil


2 tablespoons extra-virgin olive oil

3 cloves garlic, minced

2 ounces shiitake mushrooms, stemmed and sliced (1 1/2 cups)

2 teaspoons freshly grated lemon zest

1/4 teaspoon salt, or to taste

Freshly ground pepper, to taste

8 ounces whole-wheat fettuccine, or spaghetti (see Ingredient note)

1/2 cup chopped fresh basil, divided

1/2 cup freshly grated Parmesan cheese, (1 ounce)


Bring a large pot of lightly salted water to a boil for cooking pasta. Heat oil in large nonstick skillet over low heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until tender and lightly browned, 4 to 5 minutes. Stir in lemon zest, lemon juice, salt and pepper. Remove from the heat. Meanwhile, cook pasta, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain, reserving 1/2 cup cooking liquid. Add the pasta, the reserved cooking liquid, Parmesan and 1/4 cup basil to the mushrooms in the skillet; toss to coat well. Serve immediately, garnished with remaining basil. Serves 4.

Recipe courtesy of: Eating Well

Garlic Sauteed Shiitake Mushrooms


Garlic Sauteed Shiitake Mushrooms

2 large cloves garlic, minced

6 ounces large shiitake mushrooms, stems removed

2 teaspoons freshly grated lemon zest

Salt and freshly ground black pepper

1 tablespoon chopped parsley


Combine butter and garlic in saute pan. Heat until butter is melted and garlic starts to sizzle, about 30 seconds. Do not let garlic brown. Add mushrooms and saute 3 to 4 minutes, turning until lightly browned. Season to taste with salt and pepper, sprinkle with parsley and serve. Serves 4

Recipe courtesy of: New York Times Cooking