Ideal for
Sauté, grilling, soups, ramen, gourmet pizza, plant-based dishes, and premium retail.
← Back to catalog
Mushrooms
Ecuador, our origin
Request a quote for this product
Chanterelle
Golden mushroom with fruity flavor; European seasonal cuisine staple.
Ecuadorian chanterelles (Cantharellus cibarius) are produced in specialized cultivation with hardwood substrate and pH control. Intense golden-yellow color, apricot aroma, and firm cut texture. Exported in 150–250 g trays with immediate pre-cooling to maximize shelf life at destination.
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
Vitamin D, potassium, copper, vitamin B3, and beta-carotene.
Oyster mushroom
High-volume Pleurotus; versatile for retail, industry, and foodservice.
View profile ↗
Portobello mushroom
Mature large mushroom; grilling, stuffing, and plant-based burgers.
View profile ↗
Shiitake mushroom
Reference Asian mushroom; intense umami for international cuisine.
View profile ↗
White button mushroom (extra grade)
Premium white Agaricus selection; uniform caliber for export.
View profile ↗
White button mushroom
Cultivated mushroom for fresh export and processing.
View profile ↗
Beech mushroom (shimeji)
Cultivated fine-stem mushroom; crisp texture for Asian and European retail.
View profile ↗