White Flower Shiitake Mushroom

White Flower Shiitake Mushroom

Premium Japanese White Flower Shiitake Mushrooms 

  • Harvested in pristine natural environments, Yuson Herbal’s Premium Japanese White Flower Shiitake Mushrooms are prized for their thick, meaty texture and rich, earthy aroma. The distinct natural cracking on the cap signifies superior quality and slow growth, making them the ultimate choice for gourmet cooking and wholesome soups.

Nourishing Shiitake & Chicken Soup

Ingredients:

  • 6–8 Yuson Herbal Japanese White Flower Shiitake Mushrooms
  • Half a free-range chicken (cut into pieces)
  • 4 red dates (jujubes)
  • A small handful of goji berries
  • 3 slices of fresh ginger
  • Appropriate amount of water

Instructions:

    1. Rehydrate: Rinse the white flower shiitake mushrooms and soak them in cold water for 4 to 8 hours until fully softened. (Tip: Do not discard the soaking water; after letting any sediment settle, use it in the soup for an enhanced, rich aroma).
    2. Prep: Trim off the stems after rehydration. Blanch the chicken pieces in boiling water to remove impurities, then drain.
    3. Simmer: Place the chicken, ginger slices, red dates, and shiitake mushrooms into a pot. Add enough water (including the filtered mushroom soaking liquid), bring to a boil, then reduce the heat and simmer gently for 1.5 hours.
    4. Season: Add the goji berries and a pinch of salt to taste 5 minutes before serving.

Braised Shiitake Mushrooms in Oyster Sauce

  • Ingredients:
    • 10 Yuson Herbal Japanese White Flower Shiitake Mushrooms
    • Scallion sections & minced garlic
    • 2 tablespoons oyster sauce
    • 1 teaspoon light soy sauce
    • A pinch of sugar
    • Cornstarch slurry (cornstarch mixed with water)
  • Instructions:
    1. Rehydrate the white flower shiitake mushrooms in advance and trim off the stems.
    2. Heat oil in a pan, sauté the garlic and scallion sections until fragrant, then add the shiitake mushrooms and stir-fry briefly.
    3. Pour in an appropriate amount of mushroom soaking water, oyster sauce, light soy sauce, and a pinch of sugar. Cover and simmer over low heat for 20 minutes until the mushrooms fully absorb the savory flavors.
    4. Turn to high heat, drizzle in the cornstarch slurry to thicken the sauce, and coat the mushrooms evenly before serving.
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