The shii-take is an edible mushroom native to East Asia. This species is currently the second most consumed edible mushroom in the world, having long been incorporated into the eating habits of Asian people.
Recently, it was introduced for production and consumption in Western countries. The word »shii-take» originates from the Japanese shii (an oak-like tree) and take (mushroom). the first historical reference to the consumption of shii-take dates back to 199 AD. In nature, the
shii-take can be found in Asian forests, where it thrives on dead trees. is an aerobic fungus, wood decomposer, which degrades cellulose and lignin to obtain energy. Shii-take is nutritious, rich in proteins, containing 17.5% of proteins in relation to dry matter, with nine essential amino acids.
also has medicinal importance, having substances with medicinal properties for the treatment and control of blood pressure, reducing cholesterol levels, strengthening the immune system, and inhibiting the development of tumors, viruses and bacteria. shii-take allows for a huge variation in preparation, ranging from soups to roasts and appetizers.