Mushroom Shiitake (Hedhom)

- Product Type: Dried mushrooms.
- Part: whole, cut off the stem.
- Diameter: 3-4cm up. - Type: shiitake.
- Moisture: 12%. - Drying Process: AD.
- Shelf Life: 24 months. - Place of Origin: Vietnam.
- Non impurity, non additives, non GMO.
- Packing: 500/1000g PA bag, then in 50kgs PP bag or carton, customized.

We are provid ing fresh and dried shiitake mushrooms grown in the Vietnamese highlands and currently our products are supplied to major supermarkets in Vietnam with full quality inspection documents and meeting hygiene and safety standards. whole food (such as ISO 22000, HACCP/TCVN 5603:2023...)

Color Back Brown
Color Inner Yellow
Processing Method Oven Hot Air Dried
Length of Stem

Shiitake dried mushrooms from Kibaco

500g/ pack (60packs/carton)

Kibaco label or white label

MOQ - can combine with other products from our current offer in 1 container.

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.

We are a young shiitake mushroom farming company, offering high quality, always fresh and great tasting shiitake mushrooms. They are grown in an organic mushroom substrate, which consists of only natural raw materials. Carefully selected and hand-cut.

Foxlite Ltd emphasises long-term and mutually beneficial relationships. We are committed to competitive prices and quality service. We are ready to discuss terms and conditions, delivery options and other relevant issues.

PRODUCT INFO
"Tom Kha Kai" is a spicy and sour hot soup with coconut milk in Thai cuisine.
"Tom Kha Kai" is sold containing fresh lemongrass, fresh galangal, fresh kaffir lime leaves, fresh red thai chiles, fresh thai eggplant, fresh pea eggplant.

USES
In Thailand, most tom kha kai recipes typically include coconut milk, galangal (sometimes substituted with ginger), kaffir lime leaves, lemongrass, Thai chili, coriander (or dill), straw mushrooms (or shiitake or other mushrooms), chicken, fish sauce, and lime juice. Fried chilies are sometimes added.

PRODUCT INFO
Peteh beans (sator seed) it flat edible beans with bright green seeds the size and shape of plump almonds which have a rather peculiar smell, similar to, but stronger than that of the shiitake mushroom, due to sulfur-containing compounds also found in shiitake, truffles and cabbage. In Thailand it is called sah-taw look like broad beans. Like mature broad beans, they may have to be peeled before cooking. Peteh bean has earned its nickname 'stink bean' because its strong smell is very pervasive. It lingers in the mouth and body. Like asparagus, it contains certain amino acids that give a strong smell to one's urine, an effect that can be noticed up to two days after consumption. Like other beans, their complex carbohydrates can also cause strong-smelling flatulence.

USES
Peteh beans (sator seed) are best when combined with other strong flavoured foods such as garlic, chilli peppers, and dried shrimp, as in sambal petai or added to a Thai curry such as Thai Green Curry of Duck. When young the pods are flat because the seeds have not yet developed, and they hang like a bunch of slightly twisted ribbons, pale green, almost translucent. At this stage they may be eaten raw, fried or pickled. Young tender pods with undeveloped beans can be used whole in stir fried dishes. In North-eastern India, the seeds or the bean as a whole are eaten by preparing a local delicacy call Iromba or Yongchak singju. Seeds are also dried and seasoned for later consumption. When dried the seeds turn black. In Indonesia, petai is very popular in the highlands of Java.

SEASON
Peteh beans (sator seed) are available between Jun - Jul each year.

OEM 2-3cm Thick Meaty Rootless Dried Shiitake Tea Flower Mushrooms
It is dense, thick, nutritious, beautiful in appearance and long-lasting fragrance. It is a treasure among mushrooms. There is no need to change the knife, and it can be directly used in the soup, making it more convenient to eat.