Porcini mushrooms - Dried

(lat. Boletus edulis and related group)

 

Packaging: cartons or commerical packages 

Sorting: per request

 

About Porcini mushrooms

Boletus edulis, known as Cep, Porcini or Penny-bun Bolete, is a most sought-after edible wild mushroom.

Porcini mushrooms are a cult favourite in the culinary arts because of their rich flavour and numerous health benefits. They are, for example, high on antioxidants and a good source of proteins.

The colour of the boletus ranges from white, light brown, brown, dark brown to red, while inside the stalk it is white.

 

Collecting

Fresh boletus is gathered in ecological areas all over Serbia, far away from any pollution, typical for big cities and industrial regions. That is why it could be well said that edible boletus belongs to the rank of ecologically healthy food, enriched by nutritious ingredients specific for that kind.

 

Processing and packaging

Well cleaned fresh boletus is cut and dried in a drier (Classification: S) or in the sun (Classification: O).

Sorted in different categories, the goods are packed into cartons, and if agreed, into commercial packages as well. The sorting is done in dependence on colour, size and presence of bites. 

 

 

Chantarelles - Dried

 (lat. Cantharellus cibarius)

 

Packaging: cartons or commerical packages 

Sorting: per request

 

About chantarelles

Chanterelle mushrooms are among the most popular of wild edible mushrooms. They are orange, yellow or white, meaty and funnel-shaped.

Chanterelle mushrooms are well-loved for their slightly fruity flavour and can be found in small groups in woodland. 

Moreover, eating chantarelles can be of health benefits, as it is, among others, rich on vitamin D. 

 

Collecting

Most of our Chanterelles are purchased directly from pickers, who collect them deep in the forests of Serbia far away from the pollution of cities and industrial areas. 

Although it can happen that they grow throughout the year, the peak of the season for chantarelles is in Mai and June. 

 

Processing and packaging

Previously cleaned, fresh chanterelles are cut into pieces and dried in a specific way either in a drier or in the sun.

After drying, we recontrol and grade the mushrooms into 3 classes depending on colour and size.

The goods are packed into cartons, or if agreed, into commercial packages.