organic shiitake
True Shiitake

organic shiitake

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The project

Adopt a shiitake oak log from the farm "True Shiitake" in Karany (Czech Republic) and receive your organic shiitake at home. Dalibor will take care of your adoption and take its picture. You will also be able to download the adoption certificate, and if you wish, plan your visit to the farm. You do not enter into any long-term commitment: Although your adoption will be renewed automatically, you will always be informed in advance and may decide to cancel your adoption at any time as long as the preparation has not yet begun.

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Environmentalist
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BPA-free
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Farmer 360
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Organic
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Young Farmer
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Family Farm
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Visitors welcome
What do you adopt?

You adopt a shiitake oak log from our farm in Karany (Czech Republic). The cultivation here is certified as organic by the European Union as of 2015. When placing the adoption you can choose a name which we will use to identify your Shiitake oak log. Closer to animals than they are to plants, mushrooms are the "fruit" of a fungus, whose chitinous cell walls contain all essential amino acids. By specializing in the cultivation of these magnificent fungi on whole oak logs, we bring differentiation to the commercial mushroom market that consumers alike can count on for a reliable, superior option that is available during all seasons. Oak wood is the most natural substrate for the shiitake. To produce our shiitake we follow the traditional oak grown method used in Japan for centuries. The trees are cut during winter, when the sapwood has the highest amount of sugars. Each tree is selectively cut from the forest, so that others can continue to grow till the next selective cutting in 10 years. This method gives the oak forests enough time to regrow and is a very sustainable way of producing oak logs. When the tree is felled, it is cut into 1 metre sections and inoculated with shiitake spawn. The fungi then colonizes the logs for 15 months and then the logs are introduced into production. Before the fruiting of the shiitake the logs are soaked in water for 12 hours, this initiates the fungi to fruit. The logs are carefully stacked for an easy mushroom development and then the primordia forms within 3-5 days and 7-10 days later they can be harvested. After the harvest the logs are put to rest for 2 months and then this process starts again for up to 3 years. When all sapwood is digested by the mushrooms it is ready for further decomposition. The production of log grown shiitake has several positive aspects which makes it the food of the future. First of all it is not farming! It is more like the utilization of a natural process by decaying wood and transforming it to an available source of energy for the next decomposers. Then the production of mushrooms doesn’t need many resources. On a few hundred square meters, we are able to produce up to 30 times more protein than farming cattle on the same area. And we also need about 70 times less water. The fact that trees can be regrown and used logs can be again incorporated in the whole production cycle adds to the sustainability of mushrooms. The natural sterility of oak logs allows us to produce our shiitake without pesticides or any other resources other than a bit of water. Therefore we were able to get the EU organic certificate from the beginning in 2015. Your Shiitake oak log produces an average of 0.12kg of organic shiitake each season.

What will you receive?

Each season we will send you a box with: 1 x __organic umami shiitake powder__ (60g, doypack) 1 x __dried organic shiitake__ (60g, doypack) In total you receive 120g of dried mushrooms. 60g of umami shiitake powder, which doesn't consist of typical mushroom flavour, but has tons of umami flavour, which naturally enhances the taste of every dish. It doesn't matter if it's sweet or salty! You can for example sprinkle it on meats before cooking to add a umami flavour to the crust, add it to scrambled eggs or add it to soups or sauteed vegetables. You also receive 60g of oak grown dried shiitake, which has been carefully selected and slowly dried to maximize the umami flavour. If restored properly in a dark and cool environment, it will give you some of the most delicious food there is. You also receive a small cookbook which will guide you to the best dish straight from nature. Shiitake has a meaty and rich, buttery flavour. Before you start cooking, our dried shiitake need to be washed and then rehydrated in water for 6 to 24 hours. It's best to use cold water (below 10°C) to preserve the umami taste. To make sure the shiitake stays under water you should place a weight on the shiitake in order to submerge the mushroom completely. Let them soak in water overnight in the refrigerator to allow the shiitake to be fully reconstituted. Reconstituting at a low temperature will enhance their sweetness. Make sure the centre and stem is soft and fluffy. Before you use them squeeze the water out of the mushrooms as much as you can. We recommend to fry the mushrooms in butter for 3 minutes on each side in a hot frying pan. This will retract the water in the mushrooms and they will then be perfectly crispy. Fry the bottom of the mushroom golden brown. The fried mushrooms can be served with bread or just a bit of salt. The umami shiitake powder and the dried shiitake are packed in a doypack and are shipped in a cardboard box. The closed product can be stored in a cool and dry place that is protected from direct sunlight for at least 12 months. They doypacks are resealable to keep the product fresh.

When will you receive it?

Our mushroom season goes from May till late September. Each oak log grows mushrooms 3 times a season, so we picked for 3 delivery dates at the end of July, September and November.

Why should you adopt?
Know who, how and where your food is produced. Source your food in a conscious, direct and consistent manner.
Buying without intermediaries allows the producer to obtain better prices. This helps generate better jobs and social standards in rural areas.
When you adopt something, you allow the producer to ensure the sale at a fixed price and to produce on demand. This also avoids wasting food that is grown without being sold.
It supports producers who strive for environmentally friendly packaging and cultivation practices.
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