Mushroom & summer black truffle paste – 120 g 80% button mushrooms + 5% Tuber aestivum • rich mushroom paste • for pasta, risotto, eggs and sauces
Geusi Vounou Mushroom and Summer Black Truffle Paste contains 80% mushrooms and 5% Tuber aestivum truffle. This thick mushroom blend is used to add flavour to pasta, risotto, eggs, meat, bruschetta and mild sauces.
Stir it into hot dishes towards the end of preparation. In cold dishes, use it directly as a base for spreads. Once opened, store the 120 g pack at 2–4 °C and consume within 7 days.
Why we added Geusi Vounou to the PraveBio.cz range
Geusi Vounou is a Greek agricultural business from the Grevena region that produces, processes and packs food under its own brand. Its range includes herbs, spices, pulses, honey, mushrooms, olive oils and traditional pasta.
We added the brand to the PraveBio.cz range for its traceable regional origin, direct links to agricultural production and clear labelling of certified organic products.
Mushroom and Summer Black Truffle Paste (Geusi Vounou, 120 g)
Geusi Vounou Mushroom and Summer Black Truffle Paste is a finely processed mushroom blend containing 80% Agaricus bisporus mushrooms and 5 % summer black truffle Tuber aestivum. The concentrated mushroom base is complemented by sunflower oil, vinegar, maize starch, yeast extract, flavourings and salt.
Its thick consistency makes it easy to stir into pasta, risotto, cream sauces, scrambled eggs or mashed potatoes. It can also be spread directly onto bruschetta, bread or savoury pastries, or used as a thin layer in a sandwich.
The truffle aroma comes through most clearly in simple dishes with butter, rice, pasta, eggs, potatoes, mild cheese or cream. Strong seasoning and prolonged cooking may overpower its flavour.
How to use
- Pasta and risotto – stir one or two teaspoons into the finished dish and thin as needed with pasta water, butter or cream.
- Eggs and potatoes – add a small amount to scrambled eggs, an omelette, mashed potatoes or baked potatoes.
- Sauces – use it as a mushroom base with cream, stock or roasting juices.
- Bruschetta and starters – spread a thin layer over toasted bread and serve with mild cheese or fresh herbs.
Start with one teaspoon per serving and add more after tasting. Stir the paste into hot dishes shortly before serving.
Suitable for
Recommended related products
- Organic brown basmati rice
For creamy risotto. Stir the truffle paste into the cooked rice with butter or a little cream. - Organic Koroneiki extra virgin olive oil
For bruschetta and finishing pasta. Use the oil sparingly so it does not overpower the mushroom and truffle profile of the paste. - Organic garlic paste
For sauces, meat and baked potatoes. Add the garlic in small amounts, as the truffle aroma is more delicate.
Did you know?
- Tuber aestivum is the Latin name of the summer black truffle used in this paste.
- Mushrooms make up 80 % of the product, while summer black truffle accounts for 5 %.
- Truffle pastes are generally added towards the end of preparation, as prolonged heating weakens their aroma.
The product contains vinegar with sulphites. Once opened, store at 2–4 °C and consume within 7 days.
Mushroom and Summer Black Truffle Paste – Main Benefits
- 80 % mushrooms – the base consists of cultivated Agaricus bisporus mushrooms.
- 5 % summer black truffle – the recipe contains the specified species Tuber aestivum.
- Ready to use – there is no need to blend, dilute or heat the paste beforehand.
- Thick consistency – stir it into sauces and side dishes or spread it onto bread.
- Hot and cold dishes – suited to pasta, rice, eggs, potatoes, sandwiches and starters.
- Easy to portion – adjust the amount one teaspoon at a time according to the serving size.
- Made in Greece – the product is prepared and packed in Greece.
- 120 g pack – the size provides enough to season several servings at home.
The paste provides a quick way to finish dishes where a mushroom base is complemented by a recognisable truffle aroma. It works best with mildly flavoured ingredients.
-min.jpg)
Why Choose Geusi Vounou
Geusi Vounou is a family-run farming business from the Grevena region in northern Greece. Its fields are located near the village of Vatolakkos, at an altitude of around 600 metres, and the brand manages the production, processing and packaging of food under its own name.
The story of the brand is rooted in the legacy of grandmother Magdalini, who passed on to the family a respect for nature, raw ingredients and traditional ways of preparing them. The current generation builds on this experience, combining the family’s farming knowledge with modern processing and minimal intervention in the natural character of the ingredients.
Geusi Vounou’s vision is to connect Greek flavours with precise standardisation and quality control, and to introduce regional Greek foods to customers beyond the country’s borders. The production facilities operate according to HACCP and ISO 22000 systems; organic labelling applies only to specifically certified products.
Family Story
The brand builds on the family’s farming experience and the legacy of grandmother Magdalini, founded on respect for nature and its raw ingredients.
Origin in the Grevena Region
The business is based in northern Greece and its fields are located near the village of Vatolakkos, at an altitude of around 600 metres.
Traditional Ingredients, Modern Processing
Geusi Vounou connects Greek farming and culinary traditions with modern packaging, standardisation and quality control.
Controlled Production Facilities
Production and processing take place in facilities operating according to HACCP and ISO 22000 systems.
Ingredients
Mushrooms (Agaricus bisporus) 80 %, summer black truffle (Tuber aestivum) 5 %, concentrated mushroom stock made from mushrooms, 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 consume within 7 days.
FAQ
What is Mushroom and Summer Black Truffle Paste?
It is a finely processed blend of mushrooms, summer black truffle, mushroom stock, oil and other seasoning ingredients.
How much mushroom and truffle does it contain?
Mushrooms make up 80 % of the ingredients and summer black truffle 5 %.
Which type of truffle is used?
The recipe contains summer black truffle with the Latin name Tuber aestivum.
How should the paste be used?
Stir it into pasta, rice, sauces, eggs or potatoes. Without heating, it can be used on bruschetta or in sandwiches.
How much paste should be used per serving?
Start with one teaspoon per serving. Add more according to the intensity of the dish and personal taste.
Can the paste be cooked for a long time?
Prolonged heating is not recommended, as it weakens the truffle aroma. Add the paste towards the end of preparation.
Can it be eaten without heating?
Yes. Spread it directly onto toasted bread or use it as part of a cold starter.
Does the product contain allergens?
The vinegar in the ingredients contains sulphites. Always check the current packaging label if you have an allergy or intolerance.
Is the paste organic?
No. Organic certification is not stated for this product, so we do not describe it as organic.
How should the paste be stored after opening?
Once opened, keep it refrigerated at 2–4 °C and consume within 7 days.
Additional parameters
| Category: | Food |
|---|---|
| EAN: | 5214002734213 |
| 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 |
Product rating
Be the first who will post an article to this item!
Discussion
Be the first who will post an article to this item!
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.
.jpg)
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.
Related products
