shiitake

American  

[shee-ee-tah-key] / ˌʃi iˈtɑ keɪ /

noun

plural

shiitake

1. a large, meaty, black or dark brown mushroom, Lentinula edodes (orLentinus edodes ), native to eastern Asia and frequently used in Japanese and Chinese cuisine.

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shiitake British  

/ ˌʃɪɪˈtɑːkeɪ /

noun

1. a kind of mushroom widely used in Oriental cookery

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Etymology

Origin of shiitake

First recorded in 1875–80; from Japanese, equivalent to shii “oak” + take “mushroom”

Example Sentences

Researchers at The Ohio State University recently discovered that edible fungi, such as shiitake mushrooms, can be cultivated and guided to function as organic memristors.

From Science Daily

Crispy, crunchy fried shiitake mushrooms are piled high on a bed of shallot chilli butter, which sits on a crunch roll.

From Salon

Another chimes in: “I would also suggest King Oyster mushrooms as the walking feet because they are a little longer and more ‘feet-like’ to me than shiitake.”

From Salon

White button mushrooms prefer a 50/50 mix of compost and well-rotted manure, oyster mushrooms do well in oat or wheat straw, and shiitakes like sawdust.

From Washington Times

The same braise is used for the semi-firm tofu, but with one important addition: dried shiitake mushrooms, which give the fried bean curds a kind of umami immediacy.

From Washington Post