Mushroom Kritharoto - Greek Rice-Shaped Pasta greek orzo-style pasta • porcini mushroom • for risotto-style preparation • 500 g
Geusi Vounou Kritharoto with Mushrooms is a small Greek egg pasta shaped like grains of rice, with added porcini mushroom. It has a mild grain and egg flavour with an earthy mushroom note.
The name kritharoto also refers to a cooking method in which stock is added gradually, much like risotto. The 500 g pack can be used for a creamy main course, a side dish, pasta salad or as pasta for soups.
Why we added Geusi Vounou to the PraveBio.cz range
Geusi Vounou is a Greek agricultural business from the Grevena region. It produces, processes and packs food under its own brand. The 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 link to agricultural production and clear labelling of certified organic products.
Kritharoto with Mushrooms – Greek Rice-Shaped Pasta (Geusi Vounou, 500 g)
Geusi Vounou Kritharoto with Mushrooms is a small egg pasta made from durum wheat semolina. Its shape resembles long grains of rice, but it is not rice or a ready-made meal. Porcini mushroom in the pasta blend gives it its mushroom flavour.
In Greek cuisine, this type of pasta is known as kritharaki. The name kritharoto refers to a dish prepared in a similar way to risotto: the pasta is briefly toasted, then cooked gradually in hot stock until tender and the surrounding liquid develops a creamy consistency.
The flavour is mildly eggy and grainy, with an earthy mushroom note. Serve kritharoto on its own with Parmesan or another mature cheese, add sautéed mushrooms, chicken or vegetables, or use it as a side dish with stews and roasted dishes.
How to use
- Creamy kritharoto – briefly toast the pasta in oil, then add hot stock gradually, stirring often; it will usually soften in approximately 15–20 minutes.
- As regular pasta – cook in salted water, drain and combine with sauce, olive oil or butter.
- One-pot meal – add onion, vegetables, mushrooms, chicken or pulses and cook everything together in stock.
- Soups and salads – use a small amount as soup pasta, or add the cooked and cooled pasta to a salad.
When preparing creamy kritharoto, add the stock gradually and wait until each addition has been absorbed before adding more. Finish the dish with olive oil or butter, cheese and fresh parsley.
Suitable for
Recommended related products
- Organic Koroneiki extra virgin olive oil
For toasting the pasta and finishing the kritharoto. Use some of the oil at the start and add a small amount when serving. - Organic garlic paste
For a mushroom base with onion and stock. Add sparingly while sautéing so it does not overpower the porcini flavour. - Tomato sauce with olives
For a fuller Mediterranean variation. Stir the cooked pasta into the warmed sauce and finish with cheese or herbs.
Did you know?
- Kritharaki means a small grain of barley, although the name refers only to the shape of the pasta.
- Kritharoto is a Greek cooking method in which kritharaki is cooked by gradually adding stock, much like risotto.
- The creamy consistency comes from starch released by the pasta, not from overcooked rice or necessarily from added cream.
The product contains wheat and eggs. This pasta is not organic.
Kritharoto with Mushrooms – Main Benefits
- Traditional Greek shape – the small pasta pieces resemble long grains of rice.
- Not rice – the base is durum wheat semolina and eggs.
- Porcini in the blend – the mushroom flavour is part of the pasta itself.
- Prepared like risotto – adding stock gradually creates a creamy dish without the need for cream.
- Two cooking methods – prepare it by adding stock gradually or cook it as regular pasta.
- Main course or side dish – combines well with vegetables, mushrooms, meat, cheese and sauces.
- For soups and salads – the small shape also works as soup pasta or a cold side dish.
- 500 g pack – enough for several main courses or a larger number of side portions.
Kritharoto suits anyone looking to try a Greek alternative to risotto while preferring pasta. The mushroom version already has a fuller flavour in the base and does not require a complex sauce.
Why choose Geusi Vounou
Geusi Vounou is a family-run agricultural business from the Grevena region of northern Greece. Its fields are near the village of Vatolakkos at an altitude of approximately 600 metres, and the company produces, processes and packs food under its own brand.
The brand’s story draws 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 precise standardisation and quality control, bringing regional Greek food to customers beyond the country. Its production facilities follow HACCP and ISO 22000 systems; organic labelling applies only to specifically certified products.
A family story
The brand draws on the family’s agricultural experience and the legacy of Grandmother Magdalini, based on respect for nature and its ingredients.
Origin in the Grevena region
The business is based in northern Greece, with fields near the village of Vatolakkos at an altitude of approximately 600 metres.
Traditional ingredients, modern processing
Geusi Vounou combines Greek agricultural and culinary traditions with modern packaging, standardisation and quality control.
Controlled production facilities
Production and processing take place in facilities operating under HACCP and ISO 22000 systems.
Ingredients
Durum WHEAT semolina, EGGS, water, salt, porcini mushroom.
Store in a dry, cool and dark place. Once opened, close the pack securely and protect it from moisture and other odours.
FAQ
What is kritharoto?
Kritharoto is a Greek dish made with small kritharaki pasta, cooked gradually in stock in a similar way to Italian risotto.
Is this pasta rice?
No. It only resembles rice in shape. It is made from durum wheat semolina, eggs and the other listed ingredients.
Is it a ready-made meal?
No. The pack contains dried pasta that must be cooked in water or stock.
Is kritharoto a traditional Greek dish?
Yes. It is based on traditional Greek kritharaki pasta and a cooking method in which stock is added gradually.
What does kritharoto with mushrooms taste like?
It has a mild grain and egg flavour with an earthy porcini mushroom note. The stock and other ingredients will also affect the final flavour.
How do you cook kritharoto?
Briefly toast the pasta in oil and gradually add hot stock. Stir regularly and cook for approximately 15–20 minutes, until it reaches the preferred texture.
Can it be cooked like regular pasta?
Yes. Cook it in salted water, drain and serve with sauce, butter, oil or cheese.
What goes well with kritharoto?
It combines well with mushrooms, onion, garlic, stock, cheese, parsley, vegetables, chicken and olive oil.
Which allergens does the product contain?
The product contains wheat and eggs. Check the information on the current packaging before preparation.
How should the pasta be stored?
Store it in a dry, cool and dark place. Once opened, close the pack securely and protect it from moisture.
Additional parameters
| Category: | Food |
|---|---|
| Country of origin: | Greece |
| Manufactured by: | Geusi Vounou, Βατόλακκος, Grevená, Greece |
| Vhodné pro: | GMO Free |
| Size: | 500 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.
