November – March
Shiitake
$12.00
Rich, smoky and deeply savory with a firm, meaty bite. A favorite with the chefs we grow for. Shiitake is grown November through March, so availability changes with the weather; we'll confirm by text when you order.
SizeHarvested fresh each week, the same harvest we send to Austin restaurants. Pick up at the farm and pay at pick-up. Buying for a kitchen?
Tasting notes
Earthy and smoky with big umami. The caps hold their shape and turn glossy and golden when roasted or seared.
How to cook it
- Stir-fry: slice thin, sear hot with garlic, ginger and tamari.
- Ramen and broth: simmer the stems for stock, slice the caps on top.
- Roasted: toss caps in oil and salt, roast at 425°F until the edges crisp.
Nutrition
A source of B vitamins, copper, selenium and fiber.
Storage
Keep in a paper bag in the fridge, not plastic. Best within 5–7 days.
Goes great with
