The shiitake mushroom ranges in color from amber to paper bag-brown. The mushroom has a wide, umbrella shape with a characteristic curled rim. Their caps, growing sometimes up to eight inches in diameter, have a cream-colored interior described as supple-firm. When cooked, shiitakes release a garlic-pine aroma. Shitakes have a rich earthy flavor the is pleasently savory.

As expected, Shiitake mushrooms are widely used in Asian cuisine. They are not limited to Asian recipes of corse. They may be substituted in just about any recipes calling for "wild mushrooms". Shiitakes pair well with Asian mustard greens, eggplant, rice, noodles, garlic, soy and chile. When cooking these can be sauteed, roasted or skewered and grilled. 

In addition to their culinary uses, Shiitake mushrooms have long been used for medicinal purposes in both raw and dried form. These age old life giving mushrooms are rich in vitamins and minerals with high levels of vitamin B2, B12 and vitamin D. Shiitakes are a source of the compound Lentinan, which is being evaluated as an anti-cancer drug.