Specifications:
In glass jars:
1) 12 x 212ml/185g;
2)12 x 314ml/280g;
3) 12 x 370ml/330g;
4)12 x 580ml/530g;
5) 12 x 720ml/660g
In tins:
1) 24 x 184g/114g;
2)24 x 284g/156g
3) 24 x 400g/230g/227g/200g
4)24 x 425g/227g/230g
5)12*800g/460g/454g/400g
6)12 x 850g/454g
7) 6 x 2, 500g/1, 800g;
8)6 x 2840g/1, 930g/1900g/1850g
Packing:
Inner: Glass jar/tin/lacquered tin/unlacquered tin
Out: Carton/tray.
Private label is available
Less than container loading is available.
White Button Mushroom
White button mushrooms are small with a white, edible stem that is dense, thick, and smooth. When raw, they have a mild, crisp texture, and once cooked, they develop an earthy flavor with a tender, chewy consistency.
1. Portobello Mushrooms
Portobello mushrooms are large, with dark brown, fleshy gills and a small ring beneath the cap. The stems are fibrous, white, and dense. When cooked, they have a chewy, meaty texture and a smoky, earthy flavor.
2 Shiitake Mushrooms
Shiitake mushrooms are small to medium-sized with thin stems and wide, umbrella-shaped caps ranging in color from light to dark brown. They are known for their curled rim, and their firm, chewy, and spongy cream-colored flesh.
3. Oyster Mushrooms
Oyster mushrooms feature a funnel-shaped cap that can be white to light brown or dark brown, with whitish-yellow gills. The stem is off-center, and the cap grows in overlapping clusters, giving them a shelf-like appearance. The flesh is white and tender.
4. Enoki Mushrooms
Enoki mushrooms grow in long clusters with string-like stems and small white caps. They offer a mild flavor with a crunchy texture, making them ideal for salads, soups, meat dishes, and garnishing. The spongy base of the mushrooms should be removed before use.
5. Shimeji Mushrooms
Shimeji mushrooms are best enjoyed cooked, as they develop a pleasant, firm, slightly crunchy texture and a mildly nutty flavor. If eaten raw, they have a bitter taste that disappears once cooked.
6. Porcini Mushrooms
Porcini mushrooms are known for their nutty, earthy flavor and meaty texture. They have a deeper, richer flavor compared to other mushrooms. Dried porcini mushrooms add depth to broths and sauces, and they become slightly chewy when rehydrated.
7. Paddy Straw Mushrooms
Also known as Volvariella volvacea, Paddy Straw mushrooms are widely cultivated in East and Southeast Asia. Popular in Asian cuisines, they are the third most consumed mushroom globally. While available fresh in Asia, they are typically found in canned or dried forms in other regions.
