Meaty, earthy and deeply savoury, Australian-grown shiitake mushrooms are a gourmet favourite with rich umami depth. Traditionally prized in Asian cooking, they flourish in cool, humid conditions — with small-scale growers in Victoria and New South Wales producing premium-quality varieties from late autumn through spring. Shiitakes are a natural source of B vitamins, copper and dietary fibre, and are loved not just for their nutrition, but their bold, complex flavour. Their dense texture and smoky undertones make them perfect for stir-fries, brothy noodles, plant-based bolognese or slow-simmered stews.
