Product Type: Mushroom Type: Shiitake Style: Dried Color: Brown Processing Type: Raw Shelf Life: 24 Months Place of Origin: China Size: 2-3cm ,3-4cm,4-6cm Usage: food Taste: Typically Mushroom Flavor Deliver time: 15 days after receiving deposit
Organic dried mushroom 200gm/pk 5 packs/ctn Min. Order: 1x20' 200gm/10pks/ctn Bulk pack or vaccum packaging
Frozen(IQF)Nameko(Pholiota mutabilis) are easy for transportation and storage. Freezing processes beneficially alter the flavor of the mushrooms, enhancing its natural aroma.Frozen(IQF)Nameko(Pholiota mutabilis) can be repacked in carton, polybag inside and sold directly to the restaurants and consumers Spec. Cap Diam Stem Diam S 0.8-1.0 cm 4.0 cm M1 1.0-1.5 cm 4.0 cm M2 1.5-2.0 cm 4.0 cm L 2.0-2.5 cm 4.0 cm 10kg/ctn or as your request.
1.Wholes:cap diam.20/30mm,30mm up Stem:as natural 2.Season:whole year 3.Packing:1x10kg/ctn or as per the clients. 10kg/ctn or as your request.
1.Wholes: cap diam2 0 to 40mm,40 to 60mm Stem:as natural 2.Slices: diameter :20 to 30mm,30mm up Thickness:3-4mm 3. Cuts:cap diam:20 to 40mm,40 to 60mm,quarter cut,a half cut Stem: as natural. 10kg/ctn.
Size 1-3 cm 3-6cm and 6 up cm stem 2cm max 1.Product:Frozen wild morel mushrooms 2.Wild, Non-pollution 3.Processing method: IQF. 10kg/ctn or as your request.
Fresh shiitake mushrooms dehydrate to become dry shiitake mushrooms, and will produce a strong characteristic aroma. At the same time easy to transport preservation, is an important north-south goods. Dried shiitake mushrooms are widely used in Chinese cuisine, and should be soaked in water before cooking. In vegetarian food, mushroom is also an important raw material. Shiitake mushrooms have a rich, earthy flavor and a distinctive taste best described as meaty. These mushrooms have large caps measuring 2 to 5 inches wide, and they vary in color from light to chocolate brown, providing an attractive contrast with their pale cream underside.
Supplier: Chinese Mushrooms
Supplier: Chinese Mushrooms
PRODUCT INFO Ear mushrooms are small to medium in size, averaging 3-8 centimeters in diameter, and are curved and wavy with an ear-like or cup-like shape. The fruiting bodies are brown to dark brown with a slippery or gelatinous texture and can be made up of smooth, wavy edges or many folds and wrinkles with some veining. With age, the gill-less and stemless fungus darkens, and the spores range in color from yellow, cream, to white. When cooked, Wood Ear mushrooms are firm, crunchy, and toothsome with a mild, musty flavor. Ear mushrooms contain iron, protein, fiber, and vitamins B1 and B2 USES Ear mushrooms are best suited for cooked applications such as boiling, stir-frying, and sauteing. Before cooking, the fungus should be rinsed, and any tough patches should be removed. Used for their chewy and toothsome texture, they can be added to soups, salads, or stir-fries and readily absorb accompanying flavors. Ear mushrooms are commonly added to Chinese hot and sour soup and to Szechwan and Hunan cuisine to soak up the spicier flavors. Outside of China, ear mushrooms are most commonly found in dried form and can easily be reconstituted. To rehydrate, the fungus should be soaked in water for at least half an hour. Ear mushrooms pair well with potatoes, fermented black beans, green onions, onions, ginger, soy sauce, red wine vinegar, sesame oil, cilantro, parsley, bay leaves, allspice, snow thistle, cucumber, bamboo shoots, green peas, tofu, pork, ham, shrimp, and crab. They should be used immediately and will only keep for a couple of days when wrapped in paper towels and stored in the refrigerator. Season Ear mushrooms are available from early summer through early winter, while the cultivated versions are available year-round.
