Dried Craterellus lutescens mushrooms wild-harvested • delicate woodland flavour • for risotto, sauces and soups • Greek origin • 25 g
Geusi Vounou dried yellowfoot chanterelles (Craterellus lutescens) work well in risotto, kritharoto, sauces, soups and egg dishes, adding a mild woodland mushroom profile. The mushrooms are wild-harvested.
Before use, soak the mushrooms in hot water for approximately 15 minutes, drain and cook thoroughly; the strained soaking liquid can be added to sauces or rice. The 25 g pack makes it easy to measure the dried mushrooms according to the size of the dish.
Why we added Geusi Vounou to the PraveBio.cz range
Geusi Vounou is a Greek farming business from the Grevena region that combines the cultivation of selected crops with the wild harvesting of mushrooms and truffles in the Pindus Mountains. Its range includes herbs, spices, pulses, mushrooms, honey, oils and traditional pasta.
We added the brand to the PraveBio.cz selection for its traceable regional origin and clear distinction between certified organic products and other items.
Yellowfoot chanterelles (Geusi Vounou, 25 g)
Geusi Vounou dried yellowfoot chanterelles are a single-species pack of wild mushrooms listed under the Latin name Craterellus lutescens. They are part of the wild collection, and the pack contains 25 g of dried mushrooms.
After soaking, the mushrooms develop a softer texture and can be used in risotto, kritharoto, pasta, sauces, soups, omelettes and potato dishes. Their delicate mushroom character does not overpower other ingredients and pairs well with onion, garlic, butter, olive oil and fresh herbs.
The dried format makes it possible to keep wild mushrooms in the cupboard outside the main mushroom season. Soak them before cooking to restore their texture; after thorough filtering, the soaking liquid can be added to stock, sauces or a rice base.
How to use
- Risotto and kritharoto – briefly sauté the soaked mushrooms with onion and stir them into the rice or orzo during cooking.
- Sauces and pasta – add them to a cream, butter or stock base and cook thoroughly.
- Soups – use the mushrooms and the filtered soaking liquid in vegetable, potato or mushroom soups.
- Eggs and potatoes – soak and sauté the mushrooms, then add them to an omelette, scrambled eggs or roasted potatoes.
Pour hot water over the mushrooms and leave them to soften for approximately 15 minutes. Drain them, filter the soaking liquid through a fine sieve or cloth if using it, and always cook the mushrooms thoroughly.
Suitable for
Recommended related products
- Brown basmati rice
For mushroom risotto and rice dishes. Sauté the soaked mushrooms and add them to the rice with the filtered mushroom soaking liquid. - Organic extra virgin Koroneiki olive oil
For briefly sautéing and finishing dishes. Use a small amount of oil when preparing the mushrooms with onion or when serving pasta and risotto. - Tomato sauce with olives
For a quick pasta dish. Stir the pre-soaked and sautéed mushrooms into the warmed sauce and simmer them together briefly.
Did you know?
- On the product page, item 8003 is listed under the Latin name Craterellus lutescens. We retain this information in the description for precise identification of the ingredient.
- Dried mushrooms absorb water during soaking and develop a softer texture. The soaking liquid also retains some of their aroma.
Yellowfoot chanterelles – key features
- Single-species pack – contains dried mushrooms listed under the Latin name Craterellus lutescens.
- Wild collection – the item is part of the Geusi Vounou range of wild-harvested mushrooms.
- Delicate mushroom character – suited to recipes where the mushroom flavour should not overpower vegetables, herbs or the sauce base.
- Softer texture after soaking – hot water prepares the dried mushrooms for sautéing, boiling or stewing.
- Usable soaking liquid – after thorough filtering, the soaking liquid can be used in stock, sauces or risotto.
- For cooked dishes – the mushrooms can be used in rice, pasta, soups, sauces, egg dishes and potato dishes.
- Compact dried format – the sealed pack takes up little space and allows the mushrooms to be kept outside the main season.
- 25 g pack – the amount can be divided according to the size of the dish and the desired proportion of mushrooms.
Soak the dried mushrooms before use and cook them thoroughly afterwards. The final intensity depends on the amount used, the cooking time and the proportion of soaking liquid added to the dish.
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Why choose Geusi Vounou
Geusi Vounou is a Greek agricultural business from the Grevena region. Its range combines cultivated crops with wild mushrooms and truffles gathered in the Pindos mountain area.
The range includes pulses, dried herbs, spices, mushrooms, honey, olive oils and traditional Greek pasta. The individual product groups are distinguished by the origin of the ingredients and how they are sourced.
Only selected parts of the range are certified organic. We therefore follow the labelling on each individual product page and pack; wild harvesting does not automatically mean certified organic production.
Wild mushrooms from the Pindos Mountains
The range includes mushrooms and truffles gathered in the mountainous areas of northern Greece.
Based in the Grevena region
The business is based in a Greek region known for agriculture and wild mushroom gathering.
Broad food range
The range includes staple cooking ingredients and regional products associated with Greek cuisine.
Clear identification of organic products
We use the organic label only for items with certification documented on the individual product page or packaging.
Ingredients
Dried Craterellus lutescens mushrooms.
Store in a cool, dry and dark place, away from direct sunlight. Once opened, keep in a tightly sealed pack and protect from moisture and strong odours.
FAQ
What does the product pack contain?
The pack contains 25 g of dried mushrooms listed on the product page under the Latin name Craterellus lutescens.
How should I prepare the mushrooms before cooking?
Pour hot water over them, leave them to soften for approximately 15 minutes and then drain. Always cook them thoroughly before serving.
Do the mushrooms need soaking first?
Yes. Soaking restores their softer texture and makes them easier to sauté, boil or stew.
Can I use the soaking water?
Yes, after thoroughly filtering it through a fine sieve, coffee filter or clean cloth. The soaking liquid can be added to soup, sauces or risotto.
Which dishes work well with dried mushrooms?
Use them in risotto, kritharoto, pasta, sauces, soups, omelettes, scrambled eggs and potato dishes.
What is their flavour profile?
They have a delicate woodland mushroom character that can be brought out with butter, olive oil, onion, garlic or some of the filtered soaking liquid.
Is the product certified organic?
Organic certification is not stated on this product. Inclusion in the wild collection does not in itself mean certified organic agriculture.
Can the mushrooms be eaten directly?
No. These dried mushrooms need soaking and thorough cooking before eating.
Where does the product come from?
The product is part of the wild collection from the Greek brand Geusi Vounou, based in the Grevena region. The brand sources wild mushrooms and truffles from the Pindos mountain area.
How should I store the mushrooms after opening?
Keep them in a cool, dry and dark place in a tightly sealed pack. Protect them from moisture and foods with strong odours.
Geusi Vounou dried yellowfoot chanterelles (Craterellus lutescens) work well in risotto, kritharoto, sauces, soups and egg dishes, adding a delicate woodland mushroom character. The ingredient is wild-harvested.
Before use, soak the mushrooms in hot water for approximately 15 minutes, drain and cook thoroughly; the filtered soaking liquid can be used in sauces or rice dishes. The 25 g pack allows the dried mushrooms to be portioned according to the size of the dish.
Why we included Geusi Vounou in the PraveBio.cz range
Geusi Vounou is a Greek agricultural business from the Grevena region, combining the cultivation of selected crops with the gathering of wild mushrooms and truffles in the Pindos Mountains. The range includes herbs, spices, pulses, mushrooms, honey, oils and traditional pasta.
We included the brand in the PraveBio.cz selection for its traceable regional origin and clear distinction between certified organic products and other items.
Additional parameters
| Category: | Food |
|---|---|
| Key Feature: | Single-ingredient, Whole-food based |
| Filter by: | Gluten-free, Vegan |
| Country of origin: | Řecko |
| Manufactured by: | Geusi Vounou, Βατόλακκος, Grevená, Greece |
| Vhodné pro: | Bez lepku-GMO Free-Low Carb-Vegan-Sugar Free |
| Size: | 25 g |
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GEUSI VOUNOU "mountain taste"
We are an agricultural business and we grow, produce, package and promote our products ourselves. Our fields are located in Vatolakko Grevena, Greece, at an altitude of 680 metres.
Our dream became a reality thanks to the secret that our grandmother Magdalini revealed to us: the love and respect for nature and its gifts. Every flower, every twig and every root is a gift from nature.
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Our products are pure, free of chemicals and perfumes. We dry them naturally in the shade to preserve their fragrance and high quality.
We try to preserve them in their original form, as offered by Mother Nature, with as little processing as possible before packaging.
Today, we grow organic herbs and other aromatic plants with an emphasis on the purity of our products and the traditional way of preparing them.
The manufacturer of our company is Vassilis Karapas. He was born in 1994 in Grevena and studied agricultural development and farm business management at the Alexandria Institute of Technology in Thessaloniki.
He has been farming since his youth, coming from a farming family. It is currently engaged in the production, packaging and promotion of high quality agricultural products using innovative techniques.
Geusi Vounou aims to combine Greek tastes with new models of standardisation and quality control.
Once we have ensured the excellent quality of our products, we want to spread them to all corners of Europe and introduce the uniqueness that lies in this small country called Greece.
