Thanks for asking about Shiitake mushrooms.
I don't know about other mushrooms but the secret about nutrition is both 1) wild log forest grown and also 2) drying the Shiitake mushroom. Please let me explain.
As far as the nutrition of Shiitake mushrooms: Shiitake mushrooms are a "complete protein" and also a good natural food source of Vitamin D - if grown outside and picked after they've dried naturally in the sun. But there is much more to the Shiitake as far as nutrition - they are a "superfood" in terms of healing benefits.
Shiitake mushrooms are also a good source of copper and other vitamins and minerals (zinc). Mainly though there are strong medicinal traits due the Lentinan glucans molecule - it's a triple helix chain molecule.
So the nutrition facts do not mention Lentinan nor do the grocery stores realize that the log grown Shiitake mushrooms - especially grown in the wild - are shown to have over 2.5 times the Lentinan as compared to the indoor substrate grown Shiitake (even if the indoor substrate grown Shiitake is sold as "organic").
The Lentinan has had numerous studies on its mainly immune system boosting properties - and so is sold by itself as medicine for chronic conditions. The science studies have been very promising but the mushroom as a whole should be more effective as preventative medicinal food due to synergistic natural effects. For example there are also terpenes that are antibacterial and antiseptic, etc.
Shiitakes have up to 40x the amount of ergothioneine than wheat germ. They contain many chemical compounds that protect your DNA from oxidative damage, including Lentinan, which heals chromosome damage caused by anticancer treatments.
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We have demonstrated that l-ergothioneine enhanced the level of reduced glutathione and protected cells from the induction of a photoaging-associated mtDNA “common deletion”. In view of our results, l-ergothioneine could be an effective skin care and anti-photoaging ingredient.L-Ergothioneine Protects Skin Cells against UV-InducedDamage—A Preliminary Study
Mainly though the DRIED Shiitake has a wonderful Umami flavor - after it is rehydrated and cooked. What is Umami flavor?
Dried shiitake mushrooms contain a whopping 1,060 milligrams of glutamate per 100 grams. White button mushrooms contain much less, only 180 milligrams per 100 grams,...
When the mushrooms are dried, their guanylate content increases, while the drying process allows concentration and provides glutamate, thus boosting their umami flavor.
5′-guanylate from dried shiitake mushroom [3] were also found to have umami taste.
5′-Guanylate is produced by decomposition of ribonucleic acid. In living cells, ribonucleic acid does not contact with ribonuclease and then the decomposition does not occur. When cells are dead, cells are broken and ribonuclease contacts with ribonucleic acid. Then 5′-guanylate is produced. Optimum temperature of the enzyme is 60~70°C.
Content of 5′-guanylate in a raw mushroom is rather low but is very high in dried mushroom. In the process of drying, cells of mushroom are broken and 5′-guanylate is produced by decomposition of ribonucleic acid by ribonuclease.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6098010/
Neurocognitive effects of umami: association with eating behavior and food choice
So the Umami glutamate stimulates the vagus nerve which increases oxytocin love feeling.
Based on the above findings, it is plausible that glutamate sensing in the stomach by the vagus nerve may lead to upstream activation of brainstem noradrenergic projections to the cortex [23], with the potential of bottom-up modulation of cognitive-executive processes as complex as decision-making [24–26].
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