In processing and in the kitchen, shiitake mushrooms are valued both in fresh and dried form. Dried mushrooms are a low-calorie, healthy, and aromatic addition to many dishes. They are characterized by a deep umami flavor and an intense aroma that enhances the taste of soups, sauces, meat dishes, and vegetarian meals. During the processing of shiitake, we pay special attention to preserving their aromatic and nutritional qualities. Fresh fruiting bodies undergo washing and selection, followed by slicing and drying.
During thermal processing, water—accounting for approximately 85–90% of the fresh fruiting body’s mass—is evaporated from the mushrooms. As a result, shiitake mushrooms lose volume while retaining their nutritional value and distinctive, intense flavor. Once soaked, dried shiitake regain firmness and elasticity, making them well suited for use in Asian, European, and fusion cuisine.
Storage of dried mushrooms is possible over a long period without concern for loss of value. The drying process is based exclusively on hot air, with no added preservatives. It is a 100% natural product, free from GMOs.
To meet the requirements of both the industrial and retail markets, we offer shiitake in various forms: whole caps, flakes, granules, and powder. Our technological line allows us to prepare granulation tailored to customer needs—from raw materials for the food industry to ingredients for ready-made seasoning blends and instant dishes.
Microbiology
Dried shiitake mushrooms are subjected to rigorous microbiological testing in accredited laboratories. The pasteurization and sterilization processes applied to the product ensure its safety and quality stability. Moisture control helps maintain a high storage standard and extends the shelf life from 12 to 24 months.
Certified quality
The highest quality of our shiitake mushrooms is confirmed by IFS and Global GAP certifications.
