Lasagne with porcini mushrooms – Greek flat egg noodles, 500 g cooks in 4–5 minutes • porcini are worked into the wide flat noodles • with butter, cheese or mushroom sauce
Porcini are mixed through the dough, not added as a sauce. Geusi Vounou Lasagne with Porcini Mushrooms are short, flat Greek egg noodles with a mild wheat-and-egg flavour and an earthy mushroom note.
- ● Porcini in the dough • mushroom flavour runs through the pasta itself
- ● Short flat ribbons • hold cream and mushroom sauces well
- ● No preservatives • according to the product pack
Lasagne with porcini mushrooms – flat Greek egg noodles (Geusi Vounou, 500 g)
Geusi Vounou lasagne with porcini mushrooms are dried Greek egg pasta shaped into short, flat strips. Here, the name lasagne does not refer to large rectangular sheets for layering in a baking dish. Cook the pasta in water in the usual way.
The base contains semolina, flour, eggs, water and salt. The dough also contains porcini mushrooms, which add a mild earthy, mushroom note. The percentage of mushrooms is not stated on the label, so the product cannot be considered a high-mushroom pasta.
The flat surface holds butter, olive oil, cheese and sauce well. Serve the pasta simply with oil and herbs, combine it with a cream or mushroom sauce, or pair it with tomato sauce, vegetables or meat.
How to use
- With butter or olive oil – toss the freshly cooked pasta with the fat, a little cooking water, parsley and grated cheese.
- With mushroom or cream sauce – add sautéed mushrooms, cream and a small amount of garlic.
- With tomato sauce – serve with tomatoes, onion, aubergine, courgette or roasted pepper.
- With meat or vegetables – serve as a side dish with chicken, braised beef or roasted vegetables and their cooking juices.
Add the pasta to boiling salted water and cook for approximately 4–5 minutes. Reserve a little cooking water before draining; the starch helps bind the noodles with butter, cheese or sauce.
Suitable for
Recommended related products
- Organic Acaia extra virgin olive oil
For a simple dish with cheese and herbs. Add the oil to freshly drained pasta or use it to finish a vegetable sauce. - Organic garlic paste
For preparing a mushroom or cream sauce. Use a small amount so the garlic does not overpower the pasta’s mild mushroom note. - Organic Greek oregano sprigs
For tomato sauce or roasted vegetables. Rub the leaves between your fingers and add them during cooking or just before serving.
Did you know?
- These are not sheets for baked lasagne, but short, flat egg noodles for cooking in water.
- Porcini mushrooms are incorporated into the dough, although their percentage is not stated on the label.
- The product contains no preservatives and cooks in approximately 4–5 minutes.
The product is not labelled as organic.
Lasagne with porcini mushrooms – key benefits
- Greek egg pasta – flat strips for cooking in water.
- Not sheets for baking – serve the short noodles directly with sauce or as a side dish.
- Porcini mushrooms in the dough – add a mild mushroom note to the wheat and egg flavour.
- Flat surface – holds butter, oil, cheese, cooking juices and thicker sauces well.
- No preservatives – the product contains no preservatives.
- Cooks in 4–5 minutes – quick to prepare in boiling salted water.
- Several ways to serve – works with mushrooms, cream, tomatoes, vegetables and meat.
- 500 g pack – enough for several main-course or side-dish portions.
Lasagne with porcini mushrooms can be served simply with butter and cheese, combined with a mushroom or tomato sauce, or served as a side dish with meat and vegetables. The short, flat shape mixes easily with other ingredients and holds sauce well.
Why choose Geusi Vounou
Geusi Vounou is a farming business from the Grevena region of northern Greece. Its fields lie near the village of Vatolakos at an altitude of approximately 600 metres, and the business manages the production, packing and sale of its own products.
The brand’s story builds on the experience of grandmother Magdalini and her respect for nature, farming and traditional ingredient preparation. Vasilios Karapas continues the family’s farming experience and has worked on production, packing and development of the range since 2015.
Geusi Vounou combines Greek flavours with standardisation and quality control, bringing regional foods to customers beyond Greece. Its production facilities operate under HACCP and ISO 22000 systems; the organic designation applies only to products with the relevant certification.
A family farming story
The brand builds on the family’s experience in the Grevena region and the legacy of grandmother Magdalini.
Origins in the Grevena region
The business’s farmland lies near the village of Vatolakos at an altitude of approximately 600 metres.
In-house production and packing
Geusi Vounou combines agricultural production with packing and selling food under its own brand.
Controlled production process
The production facilities operate under HACCP and ISO 22000 systems, while certified organic products are labelled separately.
Ingredients
SEMOLINA, FLOUR, EGGS, water, salt, porcini mushrooms.
Allergens: EGGS, GLUTEN.
Nutritional Information
| Nutritional Information | per 100 g | What does the value indicate? |
|---|---|---|
| Energy value | 351 kcal | Energy value stated on the label for 100 g of product. |
| Protein | 13.30 g | Amount of protein in 100 g of dry pasta. |
| Carbohydrates | 70.50 g | Amount of carbohydrates in 100 g of dry pasta. |
FAQ
What are Geusi Vounou lasagne with porcini mushrooms?
They are Greek egg pasta shaped into short, flat noodles, with porcini mushrooms incorporated directly into the dough.
Are these sheets for traditional baked lasagne?
No. The pack contains short, flat pasta strips that are cooked in water and served with sauce or as a side dish.
Is this a traditional Greek pasta?
Yes. Geusi Vounou includes it in its range of traditional Greek pasta.
What does the pasta taste like?
It has a mild wheat and egg flavour with a mushroom note from the dried porcini mushrooms in the dough.
How long do the lasagne with mushrooms take to cook?
Cook them in boiling salted water for approximately 4–5 minutes.
Which sauces work well with them?
They work well with mushroom, cream, butter or tomato sauce. The pasta can also be served simply with olive oil, cheese and herbs.
Can they be served with meat or vegetables?
Yes. They work well with chicken or braised beef, roasted vegetables, aubergine, courgette, peppers and sautéed mushrooms.
What are the exact ingredients?
The ingredients are semolina, flour, eggs, water, salt and porcini mushrooms. The percentage of mushrooms is not stated on the label.
Does the pasta contain preservatives?
No. The product contains no preservatives.
Are the lasagne with mushrooms organic?
The product is not labelled as organic.
Additional parameters
| Category: | Food |
|---|---|
| EAN: | 5214003092015 |
| Country of origin: | Greece |
| Manufactured by: | Geusi Vounou, Βατόλακκος, Grevená, Greece |
| Vhodné pro: | Bez lepku-GMO Free-Bio |
| Size: | 500 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.
