Shiitake mushrooms in brine from Porto Muiňos come from Spain and are organically grown. They are fresh mushrooms stored simply in water, salt and lemon.

Lentinula edodes is a fungus of Asian origin and is currently the second most consumed edible mushroom in the world, thanks to the taste very pleasing to consumers.
In Japan, where it is intensively cultivated, it is known as shiitake, a term that originates from the Japanese word shii (a tree similar to oak) and take (fungus).

Shiitake expresses a high nutritional value: it is rich in proteins (the content of these corresponds to about 17.5% of the total dry matter), with nine essential amino acids. Calcium, phosphorus, iron sodium and potassium are present in significant amounts. It’s a good source of vitamins, especially vitamin B12 that is synthesized solely by fungi and algae and is not available in other vegetables. Vitamin D is also remarkable.
It also contains substances that promote the control of blood pressure, the reduction of cholesterol, the strengthening of the immunological system and the inhibition of the development of viruses and bacteria.

Shiitake mushrooms can be eaten raw in salads, fried as a snack or appetizer. As delicious accompaniments to fish, rice, cereals, pasta and vegetables. As a side dish, as a condiment, to flavor fish dishes, pasta, rice and cereals. They can be added in vegetable stews, in vegetable croquettes, in the filling of savory pie.

Together with the Kombu algae, these mushrooms are also the essential ingredient of a fundamental dish of macrobiotic cuisine: dashi.