SHIITAKE MUSHROOM (PREORDER)

~3 lbs Shiitake Mushroom aka "Sawtooth Oak Mushroom", "Oakwood Mushroom", "Dong-Gu", "Xiang-Gu", "冬菇", "香菇" Shiitake mushroom has a brown cap, off-white gills, and tan stems. The cap curls down slightly like an umbrella. It has a rich buttery flavor, full of umami, and has a meaty texture. Shiitake mushroom is great for stir-fry, sauteed, and roasted. It tastes best when cooked. Shiitake mushroom is available year-round. Handling Tip Selection Shiitake mushroom with thick caps that curled down slightly. Avoid shiitake mushroom that looks wet, slimy, shriveled, or with broken caps. The shiitake mushroom veil is fully intact. The open veil is not a sign of poor quality but will shorten shelf life. Storage Shiitake mushrooms should be stored at 34°F - 36°F (1°C - 2°C) with a relative humidity of eighty-five to ninety percent and no mist. The typical shelf life is up to fourteen days. The high relative humidity is essential to prevent stipe blackening and veil opening. Shiitake mushroom is sensitive to odor and should not be stored with strong aroma products. Especially, green onions should not be stored or displayed with shiitake mushrooms. Shiitake mushroom is sensitive to water. Shiitake mushroom cartons should be kept off the wet floor. If wet, they will develop wrinkles, brown spots, or deteriorate prematurely.  Shiitake mushroom is sensitive to ethylene, a naturally occurring gas that regulates ripening. Shiitake mushrooms should not be stored with high ethylene-producing products to extend shelf life. Shiitake mushroom produces a low level of ethylene. Shiitake mushroom is not sensitive to chilling injury but is sensitive to freezing injury. The freezing point for shiitake mushrooms is 31°F (-0.6°C). Freezing injury symptoms include water-soaked and extremely soft caps.