Morel mushroom

Spring wild-type mushroom; highest value in French and European cuisine.

Ecuadorian morels (Morchella spp.) are cultivated in greenhouses with ash and wood substrate simulating forest burn conditions. Uniform honeycomb caps, light brown color, and earthy nut aroma. Exported fresh or dried in 1–2 kg boxes for gourmet European and North American markets.

Origin

Cotopaxi & Pichincha, Ecuador

Harvest season

March – June (spring peak)

Export specifications

100 g tray · Cold 0–2 °C · 5–7 day shelf life · 1 kg dried box