New: Pulled Shiitake

How one idea became a new streetfood product

Pulled Shiitake originates from Australia, where top chef and mushroom expert Jim Fuller has spent years exploring the culinary potential of shiitake mushrooms. During his work, Fuller discovered that the stems of shiitakes in particular have a unique structure. Where they’re usually discarded, he saw opportunity instead: more fibre, more bite and a deep, natural umami flavour.

By slowly cooking, seasoning and pressing the stems, a new ingredient was created with a firm bite and a flavour profile that fits seamlessly into many cuisines.

In Australia, many top chefs and even Michelin-starred restaurants are already working with this product!

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Every chef should have this product in the kitchen

Pulled Shiitake is made for chefs who value freedom in the kitchen. The product consists of small pieces of shiitake, supplied in 1 kg bags, which you can use in countless ways after thawing. This makes it ideal for kitchens that want to work creatively with plant-based dishes.

Whether you fry it, grill it, deep-fry it or cook it slowly, Pulled Shiitake stays firm, juicy and full of flavour. It fits effortlessly into almost any dish from bao buns and bowls to wraps, sandwiches and hot specials. An ingredient that evolves with your menu and seamlessly supports a wide range of cuisines and concepts.

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How to prepare Pulled Shiitake

Pulled Shiitake can be prepared in different ways-depending on the dish you want to create.

Whole pieces - Use them in dishes where texture is key, such as poke bowls, salads, curries or skewers.

Pulled - Pull the pieces apart or press them flat with something heavy. This releases the fibres and allows them to absorb flavour exceptionally well. Perfect for Mexican dishes, stews and sauces.

Sliced - Slice thinly for quick preparations such as stir-fries, noodle dishes or wraps.

Preparation

• Deep-fry: 180 °C, ± 1 minute (whole pieces only).
• Pan or grill: Cook or grill for ± 6 minutes, then add seasoning or sauce.
• Oven: 230 °C, 4–6 minutes with sauce or seasoning.

Pulled Shiitake ready in 5 simple steps

Shiitake is a mushroom, so cook it like one: over high heat-mushrooms can handle it perfectly.

Step 1 - High temperature: Use a hot pan, griddle, oven or high-speed oven. This step applies to all forms: whole pieces, sliced and pulled.

Step 2 - Give it time: Let the shiitake sit for a moment without stirring. This allows moisture to evaporate and builds more flavour.

Step 3 - Release the umami: Shiitake only browns lightly-that’s normal. Focus on the aroma: once those deep mushroom notes start to rise, the umami is developing.

Step 4 - Build texture: Keep cooking until the shiitake becomes slightly drier and lightly crispy. This creates the firm bite. This step applies to all forms.

Step 5 - Finish: Then add seasoning, marinade or sauce. Shiitake absorbs flavour exceptionally well and stays juicy.

💡 Extra tip: Feel free to add liquid or sauce. Shiitake absorbs it-this makes it different from meat and ideal for hot dishes or holding in a bain-marie.

Discover how Pulled Shiitake fits into your dishes

Pulled Shiitake works in almost any dish on your menu. Thanks to its rich flavour and firm texture, you can vary endlessly-from streetfood to lunch dishes and bowls.

🌮 Pulled Shiitaco with corn soft tortilla, guacamole, sour cream, fresh coriander, red onion, radish and lime.

🍠 Loaded potato with Pulled Shiitake, Sweet Potato Chunks, Big Easy Sauce, Ranch Dressing and fresh herbs.

🍢 Pulled Shiitake skewers with BBQ Sauce.

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