Shiitake mushroom, a name in traditional Chinese medicine. It is the fruiting body of the fungus Lentinus edodes (Berk.) Sing., belonging to the family Marasmiaceae. It is distributed in southwestern China as well as in Anhui, Zhejiang, Jiangxi, Fujian, Taiwan, Hubei, Guangdong, and Guangxi.It has the effects of fortifying the body and replenishing deficiencies, strengthening the spleen and stimulating appetite, dispelling wind and promoting the eruption of rashes, resolving phlegm and regulating qi, detoxifying, and combating cancer. It is used to treat weakness of vital energy, mental fatigue and physical weakness, loss of appetite, indigestion, anemia, rickets, hypertension, hyperlipidemia, chronic hepatitis, night sweats, urinary incontinence, edema, measles with poor eruption, urticaria, and poisoning from toxic mushrooms.
Shiitake Mushroom
Shiitake mushroom, a name in traditional Chinese medicine. It is the fruiting body of the fungus Lentinus edodes (Berk.) Sing., belonging to the family Marasmiaceae. It is distributed in southwestern China as well as in Anhui, Zhejiang, Jiangxi, Fujian, Taiwan, Hubei, Guangdong, and Guangxi.It has the effects of fortifying the body and replenishing deficiencies, strengthening the spleen and stimulating appetite, dispelling wind and promoting the eruption of rashes, resolving phlegm and regulating qi, detoxifying, and combating cancer. It is used to treat weakness of vital energy, mental fatigue and physical weakness, loss of appetite, indigestion, anemia, rickets, hypertension, hyperlipidemia, chronic hepatitis, night sweats, urinary incontinence, edema, measles with poor eruption, urticaria, and poisoning from toxic mushrooms.
Chinese Name : 香菇
Latin Name : Lentinus odes (Berk.) Sing.
Aliases : Fragrant mushroom, He mushroom, Tai mushroom, Tai fungus, Lei Jing mushroom, Dai Sha, Stone mushroom, Cone mushroom, Fragrant cap, Winter mushroom, Chrysanthemum mushroom, Fragrant-patterned mushroom
Authentic Producing Area : Southwest China, as well as Anhui, Zhejiang, Jiangxi, and Fujian
Nature, Flavor & Meridian Tropism : Sweet in taste, neutral in nature. Entering the Liver and Stomach meridians
Benefits & Efficacy
Benefits
Strengthens the body and tonifies deficiencies; fortifies the spleen and stimulates appetite; dispels wind and promotes the eruption of rashes; resolves phlegm and regulates qi; detoxifies.
Indications
Used for deficiency of vital energy, mental fatigue and weakness, poor appetite, indigestion, anemia, rickets, hypertension, hyperlipidemia, chronic hepatitis, night sweats, urinary incontinence, edema, incomplete eruption of measles, urticaria, and poisonous mushroom poisoning.
Usage and Dosage
Oral use: Decoction, 6–9 g; fresh product, 15–30 g.
Precautions
Contraindicated for individuals with cold-dampness and qi stagnation in the spleen and stomach.
Pharmacological Actions
1. Regulates the body’s immune response. 2. Antitumor effects. 3. Antiviral effects. 4. Anti-hepatitis effects. 5. Effects on platelet aggregation. 6. Antioxidant effects. 7. Toxicity: Non-toxic.
Relevant Discussions
*Medicinal Spore-Bearing Plants of China*: “Used for rickets, anemia, urinary incontinence, smallpox, measles that fail to erupt, hypertension, tonsillitis, etc.”
Applications
Clinical Applications
Medicinal Dietary Therapy:
Shiitake Mushroom and Squid Soup:
Benefits: Suitable for conditions such as yin deficiency with blood deficiency, weakness of qi and blood, restlessness and insomnia, and dry mouth and throat.
Ingredients: 50g rehydrated shiitake mushrooms, 100g rehydrated squid,20g each of shrimp and ground pork, 30g sliced winter bamboo shoots, and appropriate amounts of salt, sugar, Shaoxing wine, ground pepper, MSG, lard, cornstarch slurry, minced scallions, and sesame oil.
Preparation: Wash the squid and cut into pieces. Blanch briefly in water, then remove. Wash the shiitake mushrooms and slice them.Heat a wok over high heat, add lard, then stir-fry the chopped scallions, ground pork, winter bamboo shoot slices, and shiitake mushroom slices. Pour in water, then add the shrimp, Shaoxing wine, salt, and sugar. Stir to combine. Once it comes to a boil, add the squid pieces. Finally, thicken the sauce with cornstarch slurry, then add MSG and ground white pepper. Drizzle with sesame oil to finish.
Usage: Enjoy as desired.
Related Compatibility
1. To treat headaches and dizziness: Simmer shiitake mushrooms in wine and consume.
2. To treat abdominal pain caused by gastrointestinal discomfort: Slice 90g of fresh shiitake mushrooms. Decoct in water and drink the decoction.
3. To treat edema: 16g of dried shiitake mushrooms, 30g each of Deer’s-mouth Grass and Schisandra root. Decoct in water and drink twice daily. (Recipes 1–3 are from Liu Bo’s *Medicinal Fungi of China*)
Processing & Preparation
Harvesting & Processing
Harvest the fruiting bodies when they have reached 6–7 fen in size, while the edges are still curled inward and the cap has not yet fully unfolded. Then dry them by roasting over a fire, using an electric dryer, or sun-drying. Wild shiitake mushrooms are typically harvested in the fall, winter, and spring, then sun-dried for later use.
Processing Methods
Take the raw herbal material, remove impurities, and sift out any soil.
Storage Methods
Store in a dry container, seal tightly, and keep in a cool, dry place. Protect from mold and insect infestation.
Crude Drug Identification
Properties of Crude Drugs
The cap is semi-fleshy, flattened hemispherical, or flat, with a diameter of 4–12 cm. The surface is brown or purplish-brown, with light brown or brown scales and irregular cracks. The flesh is whitish or pale brown. The gills are whitish or light brown.The stem is central or off-center, nearly cylindrical or slightly flattened, curved or straight, often with scales; the upper part is white, the lower part white to brown, and the stem is solid. The base of the stem is somewhat swollen. It has a faintly fragrant odor and a mild taste.
Botanical Information
Botanical Classification
A mushroom of the family Marasmiaceae, specifically the shiitake mushroom.
Morphological Characteristics
The cap is semi-fleshy, 5–12 cm wide, flattened hemispherical, becoming gradually flat with age, ranging in color from rhombic to deep cinnamon, and covered with pale scales. The flesh is thick, white, and has a delicious flavor.The gills are white, dense, and decurrent. The stem is medium to off-center, white, solid, often curved, 3–5(–9) cm long, and 5–9 mm thick; the portion below the ring is often covered with scales, and the ring is narrow and easily lost. Spores are colorless, smooth, and elliptical, (4.5–5) μm × (2–2.5) μm.
Distribution Area
It is distributed in Southwest China, as well as in Anhui, Zhejiang, Jiangxi, Fujian, Taiwan, Hubei, Guangdong, and Guangxi.