Log Grown Shiitake
Mushrooms for Creative Chefs
Enabled by nature, we pride ourselves on cultivating log-grown Shiitake mushrooms with superior flavor.
The word Shiitake comes from the Japanese “shii,” or “oak,” and “take,” or “mushroom.” Our Shiitake mushrooms are locally grown on oak logs in their natural environment. By activating natural oak tree defenses, complex molecular interactions occur that produce a more flavorful, robust, and natural Shiitake mushroom. It doesn’t get any more organic, local, or premium than that.
- Shiitake mushrooms are prized by chefs who seek only fresh, local, and sustainably grown produce for their creations.
- We also cultivate Shiitake mushrooms on locally milled sawdust.
Read why natural ingredients and growth conditions are necessary for producing a better mushroom.
The Healing Power of Mushrooms
Shinto Shrooms was founded by Lawrence Gordon, MD, an ear, nose, and throat surgeon fascinated by the healing powers of Shiitake mushrooms. Combining his interest in mycology and his love of woodwork, he started cultivating log-grown Shiitake mushrooms on fallen oaks that would otherwise have been used for firewood. His love of mushrooms and passion for sustainability led to the founding of Shinto Shrooms.
Part of a movement to bring the forest cultivation of Shiitake mushrooms to the Northeast, he started his operation in 2022 on the property of a circa 1890 dairy farm with a picturesque red barn built with hand-hewn beams. Running through the farm is the old Erie Railroad track that now serves as the laying yard for our logs. The once-abandoned track is surrounded by forest wetlands and provides the perfect moist woodland environment for Shiitake mushroom growth.
Mushroom farm specializing in log-grown Shiitake mushrooms.
Log-grown Shiitake mushrooms are often considered to taste better than their
counterparts grown in artificial mediums for several reasons:
Natural Growing Conditions
Shiitake mushrooms that grow on logs do so in a more natural and traditional environment. This mimics their natural habitat in the wild, where they grow on decaying wood. The complex interactions with the log’s natural ecosystem potentially enhance the flavor profile of the mushrooms.
Slow Growth Process
The growth rate on logs is generally slower compared to artificial substrates. This slower growth allows for a more complex development of flavors and textures. The log-grownShiitake mushrooms have more time to absorb nutrients from the wood, which can contribute to a richer taste.
Variation in Nutrients
Logs, especially those from specific types of trees like oak, provide a unique set of nutrients and compounds that can influence the flavor of the mushrooms. The type of wood and its condition (like age and degree of decomposition) can impart subtle differences in taste.
Organic Growth
Many log-grown shiitakes are cultivated using organic methods without the use of synthetic fertilizers or pesticides. This can affect their taste, as some people find that organically grown foods have a more robust and natural flavor.
Reduced Water Content
Log-grown mushrooms often have a lower water content compared to those grown on artificial substrates. A lower water content can mean a more concentrated flavor and a firmer, meatier texture.
Stress Factors
Environmental stresses, such as variations in temperature and humidity that are more common in natural settings, can cause the mushrooms to develop stronger flavors as a form of natural defense.