Shiitake Mushrooms

Shiitake mushrooms may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age.

Our planet is home to more than 2,000 known edible varieties of mushrooms, but the shiitake is among the most widely consumed. The name comes from the Japanese words for tree and mushroom—a hint at how the shiitake grows. In the 13th century, farmers developed techniques for cultivating the fungus on logs to replicate symbiotic conditions in the wild, where shiitakes thrive in proximity to trees.

Yes. Shiitake mushrooms are a naturally-occurring source of vitamin D and offer some vitamin B12 as well, making the mushrooms an excellent food for plant-based diets. They also contain fiber and lots of other essential vitamins and minerals, including selenium to support the immune system and zinc to aid our senses of smell and taste. Finally, shiitakes contain some phytonutrients that may offer antioxidant, anti-bacterial, anti-inflammatory, and anti-cancer properties.

Make sure to buy mushrooms from a reputable source and avoid foraged mushrooms unless an expert mycologist has confirmed they are safe to eat, as there are plenty of poisonous species growing in the wild.

★Tip: Shiitakes are sold fresh or dried. Fresh shiitake are free of wrinkles, slime, and dried stems, with supple caps that spring to the touch.

No. Mushroom allergy is rare, although not unheard of.

There are, however, are a few considerations to keep in mind. First, raw and undercooked shiitake mushrooms contain a toxin called lentinan that can cause skin reactions in some individuals. The rash appears as red, itchy, linear streaks on the body, and in rare cases can be associated with fever, diarrhea, discomfort with swallowing, or tingling of the lips and extremities. Thoroughly cooking shiitakes breaks down the toxin and makes the mushrooms safe for consumption. Second, shiitake spores can be allergenic and can cause problems for people with sensitivities to airborne allergens or respiratory conditions like asthma. This is most likely to occur in individuals who handle raw mushrooms frequently. In rare cases, exposure to shiitake may trigger an asthma attack in susceptible individuals. Individuals with Oral Allergy Syndrome (also called “pollen-food” allergy syndrome) may also be sensitive to mushrooms. Oral Allergy Syndrome typically results in short-lived itching in the mouth and is unlikely to result in a dangerous reaction. Finally, mushrooms contain chitin, a common carbohydrate found in crustaceans and insects that may contribute to an allergic response in some people.

As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the amount over future meals.

Yes. Shiitake mushrooms can be slippery and challenging for new eaters to break down in the mouth, and the stems are round and firm, qualities that can increase choking risk. To reduce the risk, prepare and serve shiitake mushrooms in an age-appropriate way as described in the How to Serve section. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. 

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

End the meal and follow up with a breast or bottle feed. Never pressure a baby or child to eat; it will only worsen food refusal in the long run. Babies refuse food for different reasons, such as teething, illness, sleepiness, or lack of energy or interest in learning a new skill. For information on why baby may refuse to eat, see our guide, Handling Food Refusal.

It’s flexible. Generally speaking, bring baby to the table at least once per day between 6 and 7 months of age, twice per day between 8 and 9 months of age, and 3 times per day starting at around 10 months of age. See our sample feeding schedules for details.