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About Us
While backpacking in Northern California, I noticed some wild mushrooms just like the ones that grew in the hills of my childhood home outside Naples, Italy. I picked a few and presented them to a local chef in hopes of trading for a good meal. He reacted with great excitement, and word quickly spread. I was soon receiving calls from other top chefs requesting my wild finds.
That was nearly 16 years ago. Today, PanExotic provides the finest quality mushrooms and other gourmet ingredients to fine restaurants and stores, first-class hotels and epicurean establishments around the world.
To ensure unrivaled quality, we built the West Coast's largest forest-edibles processing plant: a 20,000 square-foot facility at the foot of majestic Mt. Shasta—an area internationally renowned for its wild mushrooms.
To preserve just-picked freshness, we never warehouse fresh edibles in the open, as do some of our competitors. Our fresh products are refrigerated at 37° F in large coolers, free from insects and dust, and transported in refrigerated trucks. Our frozen products are stored at 26° F. And our dried mushrooms are sun
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