From our farm to your table
Shiitake grown
in Mexico
We grow shiitake on sawdust blocks at our farm in the Sierra de Arteaga, Coahuila. We look after every stage of the process and harvest it by hand.
Less than 0.1% of the mushrooms grown in Mexico are shiitake. We grow ours in the Sierra de Arteaga and harvest them by hand.
Fresh shiitake is almost impossible to find in Mexico today. Ours reaches your table days after harvest.
This is our shiitake
We grow it on sawdust blocks, the Korean method that protects the shape of the cap and the firmness of every mushroom.
CapThick, with natural flower-shaped cracks: the mark of high-quality shiitake.
TextureMeaty, firm and dense. It holds together when cooked.
FlavorDeep umami, a forest aroma and a light smoky touch.
StemShort and thick. Almost the whole mushroom gets used.
StrainHigh quality, a Korean variety chosen for its yield and the shape of its cap.
Three ways to take it home
They all come from the same block and the same harvest. Choose by how you cook.
Fresh
For pan-frying, grilling or stuffing. Keeps for about two weeks in the fridge.
Dried
More intense flavor, no refrigeration needed. Ideal for broths, soups and stews.
Powdered
A pinch adds umami to sauces, marinades, doughs and dressings.
From block to harvest
Each batch takes about three months. This is the path it follows.
1
Substrate
We mix hardwood sawdust and bran, sterilize it and inoculate it with shiitake spawn.
2
Incubation
Two to three months in controlled rooms while the mycelium colonizes the whole block.
3
Fruiting
A change in temperature wakes the mushroom up. In about two weeks the caps sprout.
4
Harvest
We cut it by hand, with no pesticides or preservatives, and it's ready for your kitchen.
Natural, from start to finish
A light, versatile mushroom, grown cleanly so you can enjoy it just as it is.
No pesticidesIt grows in a controlled environment, with no chemicals in cultivation.
No preservativesJust mushroom. Nothing else is added.
Reused materialsThe sawdust and bran we use would otherwise end up as waste.
Hand harvestedEvery mushroom is checked and cut at just the right moment.
Perfect for Mexican cooking
Tacos, chipotle dishes, soups and stews. No complicated recipes needed: the shiitake does almost all the work.
Pan-friedA very hot pan, a little butter and garlic. Five minutes and it's ready for tacos, pasta or rice.
In brothSoak the dried shiitake in warm water for 20 minutes. Use that water as your base: it's pure flavor.
GrilledWhole caps with salt, olive oil and lime. Two minutes per side.
Frequently asked questions
What people ask us most about shiitake.
What is shiitake?
It's an edible mushroom (Lentinula edodes) native to East Asia, one of the most widely grown in the world. It has a brown, meaty cap and a deep umami flavor.
Is shiitake grown in Mexico?
Very little: it's less than 0.1% of the mushrooms grown in the country. At Siloam Farm we grow it in the Sierra de Arteaga, Coahuila.
How is shiitake grown?
On blocks of hardwood sawdust and bran that are sterilized and inoculated with mushroom spawn. After two to three months of incubation, the caps sprout and are harvested by hand.
How do you cook shiitake?
Pan-fried in a hot pan, grilled, or in broths, soups, tacos or quesadillas. Remove the stem, which is tougher, and always cook it well.
How long does fresh shiitake last?
About two weeks in the fridge, stored in a paper bag. Dried shiitake keeps for months in a closed jar.
Do you sell shiitake to restaurants, stores or companies?
We're preparing our production to supply restaurants, stores and industry. Write to us to talk about your project.
Very close to home
Want to know more about the farm, supply your restaurant or store, or visit us? Write to us and let's talk.
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From knowledge to harvest.
Arteaga, Coahuila, Mexico
info@siloamfarm.com
961 245 1703
© 2026 Siloam Farm