were first cultivated in China, in about AD 1100, and were later introduced to Japan, where they were cultivated on the shii tree from which their name is derived. Now cultivated in Australia, their broad, brown-to-black umbrella-shaped caps house fine tan gills underneath. Their stems are slender and woody. Fresh shiitake have a delicate earthy flavour that intensifies the longer they’re cooked. Match shiitake with stronger flavoured meats such as duck, venison or aged beef. They’re known as the mushroom for longevity, due to their numerous medicinal properties.