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Borrowed from Japanese椎茸(shītake), from 椎(shī, “shii or chinquapin tree”) + 茸(take, “mushroom”), from the way the mushrooms tend to grow on chinquapin logs. First cited in English in 1877.
2022 October 19, J. Kenji López-Alt, “What Kenji López-Alt Makes His Family for Dinner”, in The New York Times:
Tea bag-style dashi kits are a better quick choice. They pack katsuobushi, kombu and often other ingredients, like dried baby sardines (niboshi) and shiitake mushrooms, into a steepable bag.