Dried yellowfoot chanterelles (Craterellus lutescens) – 25 g wild-harvested • delicate woodland mushroom flavour • for risotto, sauces and soups
Geusi Vounou dried yellowfoot chanterelles are a 25 g single-species pack of Craterellus lutescens. The dried mushrooms need rehydrating before cooking; the preparation guidance is to soak them in hot water for about 15 minutes and then cook them thoroughly. They are wild-harvested and are not labelled organic, as wild harvesting does not itself constitute organic certification.
- ● Craterellus lutescens • the precise species in this pack
- ● wild-harvested • part of Geusi Vounou’s wild mushroom collection
- ● soak for about 15 minutes • then cook the mushrooms thoroughly
- ● not labelled organic • wild harvesting is not the same as organic certification
How to prepare dried yellowfoot chanterelles
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.
What matters about Craterellus lutescens
- 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
Are yellowfoot chanterelles the same as common chanterelles?
No. This pack contains Craterellus lutescens, whereas the common chanterelle is Cantharellus cibarius. They are different species, which is why the Latin name is stated on the page.
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 |
|---|---|
| EAN: | 5214002734183 |
| Key Feature: | Single-ingredient, Whole-food based |
| Filter by: | Gluten-free, Vegan |
| Net weight: | 25 g |
| Form: | dried mushrooms |
| Ingredients: | 100% Craterellus lutescens |
| Scientific name: | Craterellus lutescens |
| Harvest: | wild-harvested |
| Country of origin: | Greece |
| Uses: | risotto, kritharoto, sauces, soups, pasta and eggs |
| Producer: | Geusi Vounou, Vatolakkos, Grevena, Greece |
| Suitable for: | Vegan |
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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.
