Founded in 1998 by the Quach Family, Champ’s Mushrooms began with little more than a packing room, a few trucks and a handful of experienced, quality-conscious growers. Although we may have been small in size, our commitment to providing our customers with a steady, year-round supply of the best fresh, local mushrooms was anything but.
Over the past decade, that dedication to excellence — along with a passion for technological innovation — has helped us to grow nearly as fast as our mushrooms! In fact, with an annual output of more than 35 million pounds of quality B.C. mushrooms, we are proud to have become the largest, most-trusted mushroom producer in Western Canada.
While we are always on the lookout for the latest technology to help us remain at the forefront of our industry, our success would not be possible without our true champs: our people. From our highly knowledgeable and dedicated growers to our experienced packing line, drivers, warehouse staff, office staff and management team, every Champ’s employee shares in our commitment to ensuring we stay true to our name in everything we do.
White mushrooms have a mild, earthy flavor. Though their flavor is pleasantly subtle—almost bland—when raw, it deepens nicely as they are cooked. These mushrooms are available year-round but are at their peak in fall and winter.
Pair shiitake with Asian mustard greens, eggplant, rice, noodles, garlic, soy and chile. May be sauteed, roasted or skewered and grilled. </br></br>Shiitake mushrooms have long been used for medicinal purposes in both raw and dried form. They are rich in vitamins and minerals with potently high levels of vitamin B2, B12 and vitamin D. Shiitakes are a source of the compound Lentinan, which is being evaluated as an anti-cancer drug.