• A cluster of fresh shiitake mushrooms, including two sliced pieces showing the white caps and tan gills, arranged on a textured light gray background. A small circular 'fw' logo is visible in the top-left corner.
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Fresh Shiitake Mushroom (200g)

Chilled

Fresh Shiitake Mushroom
(200g)

$2.00
$2.00
Save $-2.00 Sold out
Tax included.

Grown in Vietnam, fresh shiitake mushrooms bring a deep, savoury umami that dried varieties can only approximate — the caps are plump and the texture meaty in a way that holds up to high-heat cooking without turning rubbery. Stir-fried hard and fast, they develop a light char that intensifies their natural savouriness; simmered gently in broths, they release that same umami slowly into the liquid. The stems, often discarded, are worth saving for stock. A genuinely versatile mushroom that earns its place in everyday cooking.

WEIGHT: 200g
ORIGIN: Vietnam

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$2.00
$2.00
Save $-2.00 Sold out
Tax included.

Grown in Vietnam, fresh shiitake mushrooms bring a deep, savoury umami that dried varieties can only approximate — the caps are plump and the texture meaty in a way that holds up to high-heat cooking without turning rubbery. Stir-fried hard and fast, they develop a light char that intensifies their natural savouriness; simmered gently in broths, they release that same umami slowly into the liquid. The stems, often discarded, are worth saving for stock. A genuinely versatile mushroom that earns its place in everyday cooking.

WEIGHT: 200g
ORIGIN: Vietnam

Payment & Safety

  • American Express
  • Apple Pay
  • Google Pay
  • Mastercard
  • Shop Pay
  • Union Pay
  • Visa

Ensure secure transactions and peace of mind with our trusted payment methods. Your safety is our priority, we employ advanced security measures to protect your personal information and sensitive data.

Do you need more details? Visit our FAQ's or Contact us

Frequently Asked Questions

Should I remove the stems from shiitake mushrooms?

Our shiitake are grown in Vietnam, prized for their plump caps and deep, savoury umami. The stems are edible but noticeably tougher than the caps, so most cooks trim them out for texture — don't discard them, though, as they make an excellent addition to stock.

What's the best way to cook fresh shiitake?

Our Vietnam-grown shiitake hold up beautifully to high heat without turning rubbery. Stir-fried hard and fast, they develop a light char that intensifies their natural umami; simmered gently in broths, they release that same savouriness slowly into the liquid — both methods let their meaty texture shine.

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