Origin: Soria. The shiitake mushroom is a fungus from the Marasmiaceae family. Brown in color, it has an exotic and delicious flavor. It is highly prized in China and Asia. It has a cap that is usually 6 to 10 cm in size, which becomes flat as it matures. The cap's cuticle is dark brown and usually uniform. It has many medicinal and therapeutic properties. It usually grows on fallen tree trunks, dead or dying broadleaf trees. Properties and benefits: Shiitake mushrooms are good for our skin due to the combination of Selenium, vitamin A, and E. They are a great source of vitamin D, a vital vitamin for our bones and teeth. They can help minimize the risk of diabetes and cardiovascular and autoimmune diseases. Due to their high vitamin B content, they help increase brain and energy functions by converting nutrients into energy. They reduce cholesterol and are recommended for people with circulatory problems thanks to lentinacin and chitin. They are good for digestion due to pepsin and trypsin. Nutritional value per 100g: Calories: 34 kcal Carbohydrates: 6.8 g Proteins: 2.2 g Fats: 0.5 g Fiber: 2.5 g Iron: 0.41 mg Phosphorus: 112 mg Potassium: 302 mg Storage and tips: The best way to store them is in a paper bag. If they come in trays, it's best to remove them from there. Never wash them before storing, the less moisture, the better. And do not store them near vegetables with strong odors, such as onions. If you buy them dehydrated, they will keep perfectly in the pantry, but keep in mind that if you are going to cook them, you should soak them in warm water first. Recipes and uses in the kitchen: To cook them, dried shiitakes should be soaked in warm water overnight, or at least 5 or 6 hours before using them. If they are going to be added to a soup or broth, they can be incorporated as they are, but keep in mind that they will need to be cooked for much longer. And even then, they will always be slightly tougher than fresh ones. This type of mushroom is very versatile in the kitchen, they can be included in soups, stews, rice dishes, or you can also caramelize them with soy sauce; melt 50g of butter in a pot and add two chopped garlic cloves and parsley, leaving it for 3 minutes. Before cooking the mushrooms, you must clean them with a brush, once cleaned, cut them into pieces and add them to the pot, letting them cook for 5 minutes. In a separate bowl, mix 75g of brown sugar, 50ml of soy sauce, and 125ml of water. Once the mixture is made, pour it over the mushrooms and cook them until the sauce caramelizes.