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Black Mushrooms

Lentinula edodes (Shiitake) Allergen-Free
Black Mushrooms

Sourcing & Taxonomy

  • Family Fungi
  • Primary Cuisine East Asian
  • Seasonality Year-Round
  • Source Fungi

The Forktionary Angle

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Definition

A broad culinary term for various edible fungi with dark caps, prized for their earthy, umami-rich flavor and meaty texture, especially in Asian cuisine.

Sensory Profile

TasteUmami, Earthy, Savory, Woody
TextureMeaty, Chewy, Slippery, Tender
AromaMusty, Earthy, Woody, Pungent
AcidityLow

Technical Metrics

Nutrition Facts

Per 85g (1 cup sliced)
Calories34 kcal
Total Fat0.5 g
Saturated Fat0.1 g
Trans Fat0 g
Cholesterol0 mg
Protein2.2 g
Total Carbohydrate6.8 g
Dietary Fiber2.5 g
Total Sugars2.4 g
Calcium2 mg
Iron0.4 mg
Potassium304 mg

Chef’s Secret

For maximum umami from dried black mushrooms, soak them in warm water for at least 30 minutes, then use the strained soaking liquid as a flavorful stock.

Substitutions

Best Match

Dried Shiitake Mushrooms

1:1 (after rehydration)

Excellent for umami depth, rehydrate in hot water, use soaking liquid.

Portobello Mushrooms

1:1

Good for meaty texture, but a milder, less complex flavor.

Cremini Mushrooms

1:1

Readily available, earthy flavor, smaller size.

Oyster Mushrooms

1:1

Tender, slightly sweet, good for texture in stir-fries.

Buying Guide

For dried, look for whole, unbroken caps. For fresh, choose firm, unblemished mushrooms.

Flavor Pairings

Soy sauce ginger garlic tofu stir-fries soups noodles rice dishes.