King trumpet (eryngii)

Thick-stem mushroom; meaty texture for grilling and fine dining.

Ecuadorian king trumpet (Pleurotus eryngii) is produced on sawdust substrate with temperature and ventilation control. Thick firm stems, small caps, and meat-like texture when cooked. Exported in 200–300 g trays for Asian, European, and premium foodservice markets.

Origin

Pichincha & Guayas, Ecuador

Harvest season

Year-round

Export specifications

250 g tray · Cold 0–4 °C · 8–12 day shelf life · 5 kg bulk box