Shiitake mushrooms are commonly used in east Asian cuisine and also medicinally in some cultures. The Dong Gu (冬菇) variety is known as the best grade of Shiitake Mushroom, but this particular mushroom is cultivated in the winter - hence why it is called the 'Dong Gu' which means winter mushroom.
Shiitake mushrooms are grown on logs and particularly the 'Shii' tree, native to southern Japan and South Korea. Dong Gu are brown in colour and have a relatively smooth cap, compared to its cracked cousin - Hua Gu (花菇).
BENEFITS MAY INCLUDE:
May contain anti-bacterial and anti-fungal properties
Can assist with controlling blood sugar levels and reducing inflammation
Contain an essential fatty acid, Linoleic acid, which may aid weight loss, build muscle, bone-building, digestion and reduce food allergies
Can help fight obesity
May assist and support immune functions
Can assist with anti-cancerous properties
May support cardiovascular health and promote healthy skin
Can boost energy and brain function
High in Vitamin D
Dong Gu is widely used in Chinese and Japanese cooking. You can stir-fry Dong Gu with Pak Choi, baby corn and oyster sauce or make an interesting Shiitake mushroom risotto!
Why not add Dong Gu to an omelette with veggies? You can even add avocado on top for some healthy fats.
You can create a sauce with Marsala wine, shiitakes and ghee - the perfect Chicken Marsala!
Those of you brought up in Chinese families will be familiar with these traditional Chinese recipes below:
Steamed Chicken with Shiitake Mushroom (Dong Gu), Jujube dates and Dried Day Lilies
Steamed Buns filled with Chicken and Dong Gu
Stuffed Dong Gu with Pork and Chives, in Oyster Sauce
This meaty mushroom has a smooth, tender texture and is fantastic in stews, soups, stir-fries and much more.
Consult a qualified herbalist, nutritionist or physician for advice before consumption.
All Vita Herbal Nutrition dry authentic herbs are free of sulphur, herbicides and pesticides.