Shiitake Mushrooms: A Functional Superfood You Can Grow at Home

At QC Natural Health, we emphasize the healing power of food—and few ingredients are as therapeutically rich as shiitake mushrooms. Long valued in traditional Chinese and Japanese medicine, shiitakes are now backed by science for their powerful immune-modulating and anti-inflammatory benefits.

Shiitakes contain beta-glucans—naturally occurring polysaccharides that help balance the immune system. They stimulate immune cells when needed and calm overactive responses, making them excellent for autoimmune support and chronic inflammation. They’re also packed with antioxidants like ergothioneine, which helps protect your cells from oxidative damage, and they may support cardiovascular health by reducing LDL cholesterol and improving circulation.

In addition to their health benefits, shiitakes are a delicious way to boost your nutrition. They're rich in B vitamins for energy metabolism, as well as essential minerals like copper, selenium, and zinc—all important for immune resilience, brain health, and hormone balance.

Here’s the best part: you can grow shiitake mushrooms at home, even with minimal gardening experience. Shiitakes thrive on hardwood logs, preferably oak. All you need is a log, some shiitake plug spawn (readily available online), and a shady, moist spot outdoors. Drill holes in the log, insert the plugs, and seal them with wax. It takes patience—typically 6 to 12 months before the first flush—but once established, a single log can produce mushrooms for up to 4–6 years.

Growing your own ensures freshness and potency, and connects you more deeply to the healing food you’re eating. Whether added to soups, stir-fries, or broths, shiitakes are a simple, functional addition to any wellness-focused kitchen.

This week I (April) tried a Thai lemongrass coconut soup recipe. It was full of aromatics like ginger, lemongrass, turmeric, garlic and cilantro. Pairing these with the umami flavor of shiitake was delightful. I won't pretend to be a fancy food blogger. I'm a working mom trying to nourish my family. When I find I recipe that warms my soul like this though, I still love to share.

COCNUT LEMONGRASS THAI SOUP:

• 1lb of chopped chicken

• 6 c chicken bone broth

• 1 14oz can coconut cream

• 1 14oz can of baby corn, chopped

• 1 8oz can of water chestnuts

• 1 cup chopped carrots

• 1 small yellow squash, chopped fine

• 1 yellow onion

• 2 cups of sliced shiitake

• 4 cloves garlic minced

• 1 inch of turmeric-shredded

• 1 inch of ginger-shredded

• 1 cube of frozen lemongrass paste

  *add a pinch (or a lot) of red pepper flakes if you want to bring the heat! Pickled jalapenos would be fun too!

Garnish:

• green onion

• cilantro

Serve over brown rice or rice noodles if desired!

One pot style: Cook the chicken (season as desired) in a large wok or Dutch oven. Set aside and sauté all the chopped veggies for 10 minutes. Then add the broth, coconut milk, chicken, turmeric, ginger and lemongrass. Let simmer for 30 minutes. My family opted for this over Pho style rice noodles.