Porcini & summer black truffle duxelles – 120 g 80% button mushrooms + 5% porcini + 5% Tuber aestivum • finely chopped mushroom blend • for sauces, eggs, meat and rice
Geusi Vounou mushroom duxelles with truffle contains 80 % mushrooms, 5 % porcini and 5 % summer black truffle Tuber aestivum. The finely prepared mushroom blend works well in pasta, rice, sauces, egg dishes, meat and seafood, and with cheese.
Warm the blend with cream or add it directly to the finished dish towards the end of preparation. 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. Alongside cultivated crops, it works with wild mushrooms and truffles from the Pindos Mountains. The ingredients are made into dried mushrooms, oils, creams, sauces and other products for Greek and Mediterranean cooking.
We included the brand in the PraveBio.cz selection for its clearly stated proportions of individual mushroom varieties, specified truffle variety and practical kitchen use. Duxelles with product code 8306 is not labelled organic.
Mushroom duxelles with truffle (Geusi Vounou, 120 g)
Geusi Vounou mushroom duxelles with truffle is a finely prepared mushroom blend containing 80 % Agaricus bisporus mushrooms, 5 % porcini Boletus edulis and 5 % summer black truffle Tuber aestivum. The recipe also contains sunflower oil, vinegar, maize starch, flavourings, yeast extract and salt.
The blend of three mushroom varieties creates a fuller mushroom base for pasta, rice, cream sauces, eggs, meat, seafood, vegetables and cheese. Stir it directly into the finished dish or warm it briefly with cream, butter or stock.
Compared with the mushroom and black truffle cream, this recipe also contains 5 % porcini. Its flavour therefore comes not only from mushrooms and truffle, but also includes a more pronounced woodland mushroom note.
How to use
- Pasta and rice – stir one to two teaspoons into the finished dish and loosen with cream or cooking water as needed.
- Meat and seafood – use as a mushroom base for steak, poultry, fish or prawns.
- Eggs and cheese – add to an omelette, scrambled eggs or savoury tart, or serve with a mild cheese.
- Sauces and starters – warm briefly with cream or spread a thin layer over toasted bread.
Add the mixture a teaspoon at a time and do not cook it for long. The truffle aroma and porcini flavour come through best after brief warming or when added to finish the dish.
Suitable for
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- Organic brown basmati rice
For a rice dish with mushrooms. Stir the duxelles into cooked rice with butter, cream or vegetable stock. - Organic extra virgin Koroneiki olive oil
For bruschetta and roasted vegetables. Use the oil as a base and add the mushroom blend when finishing the dish. - Organic garlic paste
For meat and cream sauces. Use sparingly so that it does not overpower the porcini and black truffle.
Did you know?
- Duxelles refers to a finely prepared mushroom mixture used as a filling, sauce base or seasoning.
- This product contains 80 % mushrooms, 5 % porcini and 5 % summer black truffle.
- The truffle used is Tuber aestivum, also known as summer black truffle.
The product contains vinegar with sulphites. Once opened, keep at 2–4 °C and use within 7 days.
Mushroom duxelles with truffle – key features
- 80 % mushrooms – the main part of the blend consists of Agaricus bisporus mushrooms.
- 5 % porcini – Boletus edulis adds a woodland mushroom note to the mushroom base.
- 5 % summer black truffle – the variety used is Tuber aestivum.
- Three mushroom varieties – the recipe combines mushrooms, porcini and black truffle.
- Ready-made finely prepared blend – there is no need to clean, chop or blend the product.
- Versatile kitchen use – works well with pasta, rice, meat, seafood, eggs, vegetables and cheese.
- Made in Greece – the blend is prepared and packed in Greece.
- 120 g pack – the contents can be portioned a teaspoon at a time according to the number of servings.
Use the duxelles in dishes that call for a fuller mushroom flavour than mushroom cream alone. The porcini and summer black truffle come through best after brief warming.
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Why choose Geusi Vounou
Geusi Vounou is a family-run agricultural business from the Grevena area of northern Greece. Its fields are near the village of Vatolakkos at approximately 600 metres above sea level, and the brand handles the production, processing and packing of its food under its own name.
The brand’s story builds on the legacy of grandmother Magdalini, who passed on the family’s respect for nature, ingredients and traditional preparation methods. The current generation continues this approach, combining the family’s agricultural knowledge with modern processing and minimal intervention in the natural character of the ingredients.
Geusi Vounou aims to combine Greek flavours with consistent standardisation and quality control, and to introduce regional Greek foods to customers beyond Greece. The production facilities operate in line with HACCP and ISO 22000 systems; the organic designation applies only to specifically certified products.
A family story
The brand builds on the family’s agricultural experience and the legacy of grandmother Magdalini, based on respect for nature and its ingredients.
Origins in the Grevena area
The business is based in northern Greece, with fields near the village of Vatolakkos at approximately 600 metres above sea level.
Traditional ingredients with modern processing
Geusi Vounou combines Greek agricultural and culinary traditions with modern packing, standardisation and quality control.
Controlled production facilities
Production and processing take place in facilities operating in line with HACCP and ISO 22000 systems.
Ingredients
Mushrooms (Agaricus bisporus) 80 %, summer black truffle (Tuber aestivum) 5 %, porcini (Boletus edulis) 5 %, 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 duxelles?
Duxelles is a finely prepared mushroom mixture used as a sauce base, filling or seasoning for finished dishes.
Which mushrooms does the product contain?
It contains 80 % mushrooms, 5 % porcini and 5 % summer black truffle.
Which type of truffle is used?
The variety used is the summer black truffle Tuber aestivum.
What makes the duxelles different from truffle cream?
Alongside mushrooms and black truffle, this recipe also contains 5 % porcini, which adds another woodland mushroom note.
How should I use the duxelles?
Stir it into pasta, rice, sauces or eggs, or use it with meat, seafood, vegetables and cheese.
How much should I use per serving?
Start with one to two teaspoons per serving and adjust the amount according to the other ingredients.
Can the mixture be heated?
Yes, but only briefly. Prolonged cooking weakens the truffle aroma and changes the flavour of the mushroom blend.
Does the product contain allergens?
The vinegar in the ingredients contains sulphites. Check the information on the current pack label before eating.
Is the mushroom duxelles organic?
No. The mushroom duxelles is not organic.
How should the duxelles be stored after opening?
Once opened, keep it refrigerated at 2–4 °C and use within 7 days.
Additional parameters
| Category: | Food |
|---|---|
| EAN: | 5214002734220 |
| 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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