Shiitake mushroom

Reference Asian mushroom; intense umami for international cuisine.

Ecuadorian shiitake (Lentinula edodes) is cultivated on oak logs or sawdust blocks with a 60–90 day cycle. 5–8 cm caps, closed gills, and characteristic smoky aroma. Exported fresh in 200 g trays or dried in 5–10 kg boxes for Asian, European, and North American markets.

Origin

Pichincha & Imbabura, Ecuador

Harvest season

Year-round

Export specifications

200 g tray · Cold 0–4 °C · 7–10 day shelf life · 5 kg dried box