Shiitake - 100g
Shiitake - 100g
Order by 10 PM — harvested at dawn, yours by evening
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No chemical pesticides · Next-day Delhi & Gurgaon · Grown soil-free
Rich, smoky and deeply umami, shiitake are the most flavourful of the everyday mushrooms. Freshly grown with firm, glossy caps, they bring a savoury depth to broths and stir-fries that no other mushroom quite matches.
How this was grown
How this was grown
Delivery — the 10 PM rule
Delivery — the 10 PM rule
Order by 10 PM and your mushrooms are cut against your order in the morning, then delivered the same evening. Delhi & Gurgaon only. The farm rests on Sundays: orders placed between Friday 10 PM and Sunday 10 PM ride Monday's van.
Complete the dish
The Cantonese classic.
Shiitake and bok choy — the textbook pairing.
The recipeShiitake seared in a smoking wok, bok choy after, chives at the end. Twelve minutes, serves two.
How to make it
- Slice the shiitake; sear in a smoking-hot wok for two minutes.
- Halve the bok choy lengthwise and add cut-side down for two minutes.
- A splash of water, lid on, one minute to steam through.
- Soy or oyster sauce, snipped chives, serve over rice.
Complete the dish
The shiitake fried rice.
Yesterday's rice was waiting for this.
The recipeShiitake and torn white oysters seared deep, peppers and chives through cold rice. Twelve minutes, serves two.
How to make it
- Slice the shiitake, tear a few white oysters, slice the bell peppers; sear hard for three minutes.
- Cold, day-old rice in — break it up and let it catch slightly.
- Soy around the edge of the wok, not over the rice.
- Snipped chives off the heat, straight into bowls.
