Ideal for
Sauté, grilling, soups, ramen, gourmet pizza, plant-based dishes, and premium retail.
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Mushrooms
Ecuador, our origin
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Maitake (hen of the woods)
Frondose rosette mushroom; umami flavor for Japanese and European cuisine.
Ecuadorian maitake (Grifola frondosa) is produced in vertical cultivation with sterilized oak substrate. Compact rosettes, gray-brown color, and intense earthy aroma when cooked. Exported in 150–200 g trays with strict cold chain for gourmet retail and fine dining.
Storage & handling
0–4 °C in ventilated trays. Do not wash before refrigerating; use within 5–8 days.
Preparation
Brush clean or wipe with a damp cloth. Cook over high heat until firm; avoid prolonged boiling.
Vitamins & minerals
Beta-glucans, vitamin B2, potassium, phosphorus, and ergothioneine.
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