Mushroom & spring white truffle paste – 120 g 80% button mushrooms + 3% Tuber borchii • finely blended paste • for pasta, risotto, eggs and cheese
Geusi Vounou mushroom and spring white truffle paste contains 80 % mushrooms and 3 % Tuber borchii truffle. The finely prepared blend works well in pasta, risotto, egg dishes, sauces and sandwiches, and with cheese.
Add it to hot dishes shortly before serving or spread it directly onto toasted bread. Once opened, keep the 120 g pack at 2–4 °C and use within 7 days.
Why we included Geusi Vounou in the PraveBio.cz range
Geusi Vounou is a Greek agricultural business from the Grevena area that produces, processes and packs food under its own brand. The range includes herbs, spices, pulses, honey, mushrooms, olive oils and traditional pasta.
We included the brand in the PraveBio.cz selection for its traceable regional origin, direct connection with agricultural production and clear labelling of certified organic items.
Mushroom and spring white truffle paste (Geusi Vounou, 120 g)
Geusi Vounou mushroom and spring white truffle paste is a finely prepared mushroom blend containing 80% Agaricus bisporus mushrooms and 3 % spring white truffle Tuber borchii. The recipe also contains concentrated mushroom stock, sunflower oil, vinegar, maize starch, flavourings, yeast extract and salt.
Stir the paste into pasta, risotto, cream sauces, scrambled eggs or mashed potato. In cold dishes, use it as a spread for bruschetta, savoury pastries, canapés or sandwiches.
Spring white truffle has a more delicate and distinctly different aromatic profile from summer black truffle. It pairs best with mild ingredients, particularly eggs, butter, cream, rice, pasta and mild cheeses.
How to use
- Pasta and risotto – stir a small amount into the finished dish and combine with butter, cream or pasta water as needed.
- Eggs – add the paste to scrambled eggs, an omelette or a fried egg just before serving.
- Cheese and starters – spread it over bruschetta or canapés, or serve with fresh and semi-hard cheese.
- Sauces – use one to two teaspoons in a cream or butter sauce for pasta, meat or vegetables.
Start with one teaspoon per serving. Warm the paste only briefly so that the aroma of the white truffle remains distinct.
Suitable for
Recommended related products
- Organic brown basmati rice
For creamy rice dishes. Add the truffle paste after cooking, together with butter or cream. - Organic extra virgin Koroneiki olive oil
For bruschetta and cold starters. Drizzle the toasted bread lightly with oil and spread the paste in a thin layer. - Organic garlic paste
For sauces and roasted vegetables. Use sparingly so that the garlic does not overpower the aroma of the white truffle.
Did you know?
- Tuber borchii is the Latin name of the spring white truffle used in this paste.
- Mushrooms make up 80 % of the product, while spring white truffle accounts for 3 %.
- The paste works best in dishes with eggs, butter, cream, pasta and mild cheeses.
The product contains vinegar with sulphites. Once opened, keep at 2–4 °C and use within 7 days.
Mushroom and spring white truffle paste – key features
- 80 % mushrooms – the mushroom base consists of Agaricus bisporus.
- 3 % spring white truffle – the variety used is Tuber borchii.
- Ready to use – the blend does not need to be mixed or cooked beforehand.
- Smooth texture – stir the paste into a sauce or spread it over bread.
- Pairs well with eggs and cheese – combine it with omelettes, scrambled eggs, cream and mild cheeses.
- For hot and cold dishes – use it in pasta, risotto, sauces, sandwiches and starters.
- Made in Greece – the product is prepared and packed in Greece.
- 120 g pack – the contents can be portioned a teaspoon at a time across several servings.
Use the paste to add a mushroom base and the aroma of spring white truffle to finished dishes. Strong spices and prolonged cooking may overpower its more delicate flavour.
Why choose Geusi Vounou
Geusi Vounou is a Greek agricultural business from the Grevena region. Alongside cultivated crops, it also works with wild mushrooms and truffles from the Pindos Mountains.
The truffle range includes sliced truffles, flavoured oils, mushroom pastes and sauces. Each product specifies the truffle variety, its proportion and recommended kitchen use.
Truffle products are not automatically organic. We therefore use the organic label only for products with documented organic certification.
Mushrooms and truffles from the Greek range
The brand processes cultivated mushrooms and truffles associated with the mountainous region of northern Greece.
Clearly specified variety
The Latin name precisely identifies the spring white truffle variety used in the product.
Prepared for home cooking
The pastes, oils and slices can be portioned without cleaning and preparing fresh truffle.
Clear organic labelling
This product is not organic, so we do not label it as organic.
Ingredients
Mushrooms (Agaricus bisporus) 80 %, spring white truffle (Tuber borchii) 3 %, concentrated mushroom stock, sunflower oil, vinegar (contains SULPHITES), modified maize starch, flavourings, yeast extract, salt.
Store in a cool, dry and dark place. Once opened, keep at 2–4 °C and use within 7 days.
FAQ
What is mushroom and white truffle paste?
It is a finely prepared blend of mushrooms, spring white truffle, mushroom stock, oil and other seasoning ingredients.
How much mushroom and truffle does it contain?
Mushrooms make up 80 % of the ingredients and spring white truffle 3 %.
Which type of white truffle is used?
The product contains spring white truffle with the Latin name Tuber borchii.
How should I use the paste?
Stir it into pasta, risotto, sauces, eggs or potatoes. In cold dishes, use it on bread or in starters.
How much paste should I use per serving?
Start with one teaspoon per serving and add more after tasting.
Does the paste work well with eggs?
Yes. Add it to scrambled eggs, an omelette or a fried egg just before serving.
Can the paste be eaten without heating?
Yes. It works well on bruschetta, savoury pastries and canapés, or as a thin layer in a sandwich.
Does the product contain allergens?
The vinegar in the ingredients contains sulphites. Always check the current product label before eating.
Is the paste organic?
No. The product is not organic, so we do not label it as organic.
How should the paste be stored after opening?
Once opened, keep it refrigerated at 2–4 °C and use within 7 days.
Additional parameters
| Category: | Food |
|---|---|
| EAN: | 5214002734206 |
| Filter by: | Gluten-free |
| Country of origin: | Greece |
| Manufactured by: | Geusi Vounou, Βατόλακκος, Grevená, Greece |
| Vhodné pro: | Bez lepku-GMO Free-Bio |
| Size: | 120 g |
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Geusi Vounou – “taste of the mountains” from Grevena, Greece
Geusi Vounou (Greek: Γεύση Βουνού, literally “taste of the mountains”) is a family agricultural business from Vatolakkos near Grevena in northern Greece. The brand is run by Vasilis Karapas, an agronomist from a farming family who planted his first oregano on family land in 2014 while still studying. He later added Greek mountain tea, thyme, sage, saffron, lemon balm, other aromatic plants and pulses.
His grandmother Magdalini was an important influence, teaching the family how to work with local herbs and emphasising the value of traditional plant material. What began as a small student project developed into an agricultural brand combining Greek farming and culinary traditions with modern processing control, packing and export.
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Not an anonymous brand. A real farm in Western Macedonia.
- Fields near Vatolakkos at approximately 600 m above sea level – not 680 m, as our website previously stated incorrectly.
- A family farming tradition – Vasilis grew up working in the fields and built on the experience of previous generations.
- Farm-grown herbs are naturally shade-dried to avoid unnecessary loss of aroma during drying.
- Herbs and pulses form the core of the farm’s own production. We use organic claims only for products that are individually certified; the brand’s wider range is not automatically organic.
Greek agricultural press reported in 2023 that the family farm covered approximately 50 hectares, including around 20 hectares of pulses and about 14 hectares of aromatic plants. Cereals used in crop rotation also remained part of the farming system. For the pulses and aromatic crops, the source reported certified organic cultivation.
Why Greek herbs are more than “just another oregano”
With Geusi Vounou, the main difference is not decorative packaging but provenance and the way the raw material is handled. Vasilis describes manual work from planting and weeding through harvesting, drying and packing. With aromatic plants, the aim is to preserve the character of the whole plant with as little processing as possible before packing.
For customers outside Greece, it is also useful to understand what individual Greek ingredients actually are and how they are used. A literal translation of the name is not always enough. Greek mountain tea, dittany, trahanas, kritharaki, hilopitaki and petoura are not marketing terms; they are specific traditional herbs, foods or types of pasta with their own uses.
From herbs and pulses to the wider Greek pantry
Today’s Geusi Vounou range is broader than the farm’s original production. At PraveBio.cz we therefore distinguish between two parts of the assortment:
- The farm-grown core: oregano, thyme, sage, lemon balm, Greek mountain tea, saffron, other herbs and pulses.
- The wider Greek range: traditional pasta, honey, mushrooms and truffle products, flavoured olive oils and other regional foods.
For each product we therefore check origin, ingredients, organic certification, the traditional name and the correct way to use it. The aim is not to sell customers “something Greek” without context, but to explain what makes each ingredient different, how to prepare it and why it has a place in Greek cooking.
Vasilis Karapas: from the first oregano crop to an export brand
Vasilis Karapas was born in Grevena in 1994 and studied agricultural development and farm business management in Thessaloniki. He has worked professionally in agricultural production and packing since 2014. Oregano was the first crop, followed by other aromatic plants and pulses.
Greek media reported in 2024 that more than 70% of production was exported. Exports began in Germany in 2018 and later expanded to other European countries, including the Czech Republic. Geusi Vounou was not created as a souvenir brand for tourists; it grew out of a working agricultural business and now sells its products across several markets.
Geusi Vounou at PraveBio.cz
PraveBio distributes Geusi Vounou in the Czech Republic and Slovakia. As with Ceylon Kokonati, we explain the differences between individual products, their Greek names, how they are used in the kitchen and the genuine USPs of each ingredient. Organic claims are used only where they apply to the specific certified product.
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