Mushroom

Mushroom Varieties We Export
The mushroom exporter in India exports various varieties of mushrooms including White Button Mushrooms, Portobello Mushrooms, Oyster Mushrooms, and others. Mushroom export from India presents a great opportunity for increased revenue generation in the global market.

White Button Mushroom —  White Button Mushrooms are small, round mushrooms with a white, edible stem that is dense, thick, and smooth. When raw, they are mild in flavour and crisp in texture, while cooking brings out an earthy taste and a tender, chewy consistency.

Portobello Mushrooms —  Portobello Mushrooms are large, mature mushrooms with dark brown, fleshy gills underneath the cap and a fibrous, dense white stem. When cooked, these mushrooms develop a smoky, earthy flavour and a meaty, chewy texture.

Shiitake Mushrooms —  Shiitake Mushrooms are medium-sized mushrooms with umbrella-shaped caps that range from light to dark brown. They have a characteristic curled rim, thin stems, and cream-coloured flesh that is chewy, firm, and spongy.

Oyster Mushrooms —  Oyster Mushrooms feature a funnel-shaped cap ranging in colour from white to light or dark brown, with whitish-yellow gills and an off-centre white stem. These mushrooms grow in clusters and are known for their soft flesh and shelf-like formation.

Enoki Mushrooms —  Enoki Mushrooms grow in long, string-like clusters with small white caps and a crunchy texture. They offer a mild flavour and are commonly used in salads, soups, meat dishes, and as a garnish. The spongy base of the cluster is typically removed before cooking.

Shimeji Mushrooms —  Shimeji Mushrooms are not consumed raw due to their initial bitterness, which disappears completely upon cooking. Once cooked, they have a pleasant, slightly crunchy texture and a mild nutty flavour, making them ideal for various dishes.

Porcini Mushrooms —  Porcini Mushrooms have a rich, nutty, and earthy flavour with a meaty texture. They are commonly used in dried form to enhance broths and sauces, offering a deeper mushroom taste and a slightly chewy consistency when rehydrated.

Paddy Straw Mushrooms —  Paddy Straw Mushrooms (Volvariella volvacea) are cultivated mainly in East and Southeast Asia and are used widely in Asian cuisines. They rank third globally in mushroom consumption and are commonly available fresh in Asia or canned and dried in international markets.