Translated from Japanese, "shii" refers to the  tree on which these mushrooms originally grew, while "také" simply means  mushroom. These little beauties are venerated not just because of their primordial  origin, but because of the many health-boosting properties they contain, discovered  over centuries of ancient medicine.

Having no roots, leaves, blossoms, or seeds, shiitake  mushrooms fall into a special category: fungus. Famous for their rich texture and  smoky flavor, they're the second most commonly cultivated edible mushrooms, readily  available on market shelves worldwide. Compared with white button mushrooms, shiitakes are purported to have more than 10  times the flavor. This can intensify when they're dried and reconstituted by soaking in water.

Health Benefits of Shiitake Mushrooms

Comparing the vitamins, minerals, antioxidants, and  phytonutrients between foods, shiitake mushrooms are completely unique. Copper  figures most prominently, with 65% of the daily value per serving, significant  because copper is one of the few metallic elements accompanied by amino and fatty  acids, essential to human health. Linoleic acid is one. Since the body can't  synthesize copper, our diets must supply it regularly.