Nutrition & Food

·

Study

The Oil You Fry Shiitake in Changes Its Flavor

The Oil You Fry Shiitake in Changes Its Flavor

Shiitake

What they found

Pan-frying shiitake in soy oil brought out the most umami and savory amino acids.

Pan-frying shiitake in soy oil brought out the most umami and savory amino acids.

How solid is it?

Lab dish

Lab dish

Lab – chemical analysis

Lab – chemical analysis

Evidence ladder: Lab dish → Animal → Early human → Strong human. Reviews summarize earlier research.

At a glance

Latin name

Lentinula edodes

Lentinula edodes

Published in

ScienceDirect

ScienceDirect

Covered in Shroom Scan

Section

GROWING & GOURTMET

GROWING & GOURTMET

As it ran in Shroom Scan

Cooking Oil & Shiitake Flavor

Cooking Oil & Shiitake Flavor

Pan-frying shiitake mushrooms (Lentinula edodes) in different oils changed their texture and taste. Soy oil brought out the most umami and savory amino acids, while oil-pan-fried samples developed nutty and chocolate-like notes compared to the mushroom’s natural flavor.

Pan-frying shiitake mushrooms (Lentinula edodes) in different oils changed their texture and taste. Soy oil brought out the most umami and savory amino acids, while oil-pan-fried samples developed nutty and chocolate-like notes compared to the mushroom’s natural flavor.

Skin Glow, Psilocybin Access, and Fungi vs. Oil Spills

Read the original study ↗

Get Shroom Scan

Next study

White Mushroom Caps and Stems Hold Different Healthy Compounds ›

Shroom Scan · Every Friday

Get Studies Like This, Translated, Every Week

Ten new studies a week, each boiled down to what it found and why it matters to you. Free, and one click to leave.

See what's inside →