Truffles: Our special product!

Truffles are highly prized and exquisite fungi, belonging to the genus Tuber within the phylum Ascomycota. Renowned for their exceptional culinary value, these underground mushrooms form mycorrhizal associations with the roots of various trees, including hazel, beech, pine, poplar, oak, and lime. The symbiotic relationship between truffles and these trees enhances their unique flavors.

Globally, there are 86 recognized species of truffles, with 30 of them thriving in Europe. One notable species is Tuber aestivum. Found in diverse ecosystems, including the truffle-rich soils of Romania, truffles have become synonymous with culinary luxury. Truffles are particularly coveted for their distinctive and intense aroma, which adds a sophisticated note to a variety of dishes. The culinary world considers them delicacies, often reserved for the creation of the most refined and gourmet recipes.

Harvesting truffles is an art and a tradition, marked by events such as truffle markets, truffle brotherhoods, and recognition for harvesters who present the most valuable and sizable specimens. Various gatherings, including congresses, symposiums, conferences, roundtable discussions, courses, and thematic truffle-hunting excursions, are organized during the optimal harvesting season.

Whether shaved over pasta, infused into oils, or incorporated into other culinary masterpieces, truffles continue to captivate the taste buds of those fortunate enough to savor their unique and earthy flavors. Their exclusivity, combined with the intricate process of cultivation and harvesting, makes truffles a symbol of indulgence and refinement in the world of gastronomy.

What is our objective?

Our main activity consists of acquiring and processing truffles and mushrooms from wild flora. These products are destined almost exclusively for export to the Western European market (Italy, France, Spain). The acquisition of truffles and mushrooms is done through collection points in the country, having transportation ensured by our own refrigerated vehicles. Processing is carried out by a responsible team of workers, and the exported goods are highly appreciated by our partners in Europe.

Amanita Caesarea

The mushroom has a diameter ranging from 8 to 20 cm, with an orange color, while the stem measures between 8 and 15 cm and has a yellow hue. In the initial stage of development, this fungus resembles a small egg due to the membranous and elastic volva that completely encases it.

In longitudinal section, the yellow cap and stem, resembling an egg yolk, can be distinguished. The volva then breaks at the top, and the egg begins to grow. The cap is initially globular, then becomes convex, and at full maturity, it is completely flat and sometimes slightly concave. The cuticle is smooth, shiny, slightly sticky, and easily detaches from the cap. The stem is cylindrical, slightly swollen, with the base wrapped in a scaly and fleshy volva, having numerous lobes on the edges. The gills are dense, very tall, with a slightly fluffy edge, and numerous short gills are also observed. On the upper part of the stem, there is a broad, membranous ring, freely hanging at the bottom, with a slightly striated surface, having the same color as the stem.

The flesh is very tender, with a weak taste and smell. The cap's color is orange, sometimes transitioning towards red or yellow in lighter or darker shades. Occasionally, remnants of the volva may remain on the cap's cuticle in the form of flat scales. The flesh is white, except for the area under the cap's cuticle, which takes on a distinct yellow color. The mature mushroom emits an unpleasant smell reminiscent of rotten eggs.

This mushroom thrives in warm and fairly dry places, especially on sandy and gravelly soils, in deciduous forests, both in mountainous and plain areas, during the summer to autumn period. It can be confused with Amanita muscaria but especially with Amanita aureola, both are highly poisonous, even though they always have a white stem and gills.

Boletus Edulis

The mature mushroom cap has a diameter ranging from 7 to 30 cm, displaying a reddish-brown color with hints of white near the edges. The color darkens as the mushroom matures. The stem is swollen at the base, featuring a light brown color, reaching a height of 8–25 cm and a thickness of up to 7 cm.

The gills under the cap are white in the young stage, and as they mature, they change their color to yellow and then to brown. The stem and cap together form a whole, known as the fruiting body, representing the visible part of the mushroom. It is optimally edible, even in its raw state, being highly consumed and appreciated.

The mushroom grows in both deciduous and coniferous tree areas. It prefers cooler temperatures, appearing from spring to early summer and reappearing in early autumn until the first winter frosts. The flesh of this mushroom is white and compact, both in the cap and stem. Older specimens tend to develop softer flesh. Fully mature mushrooms can weigh approximately 1 kg.

Young porcini mushrooms are the most highly regarded by gastronomes, as larger ones often harbor green fly larvae and become slimy, soft, and less tasty as they age. The mushroom does not emit a distinct odor and has a unique, sweet taste, resembling that of nuts.

Boletus Aereus

The cap, with a diameter ranging from 6 to 20 cm, is very thick and fleshy. In the early stage, it has a hemispherical-globular shape, and as it matures, it becomes convex or even almost flat. The cap surface is smooth, never sticky, relatively velvety, and sometimes slightly granulated or with extremely fine cracks.

The stem, ranging in length from 4 to 15 cm, is robust, very firm, slightly thickened at the base resembling a pear, or cylindrical with a surface covered by a fine raised network, featuring very small mesh-like patterns. The pores are very small and round, and the tubes are relatively short and thin. The flesh is relatively compact, white, and does not change color upon exposure to air, with a pleasant smell and taste. The cap initially has a dark colour, and in mature mushrooms, it becomes dark brown, sometimes with lighter spots of varying sizes. The network on the stem, initially whitish, turns hazelnut-brown. Tubes and pores can transition from creamy-white to light yellow, and when pressed, they may turn a greenish colour. The mushroom prefers to grow in deciduous forests, especially in regions with a warm climate, from hillsides to mountainous areas. It is an excellent culinary mushroom, suitable for various cooking methods. It is delicious raw, as a salad, or preserved in oil.

Boletus Pinicola

The cap, with a diameter between 8 and 25 cm, is very dense and fleshy. Initially hemispherical, it later becomes convex, with a surface often somewhat angular. The cuticle can be smooth or velvety, and in damp conditions, it becomes relatively sticky. The margin is covered with fine, silvery hairs. The stem, ranging from 6 to 12 cm, is very thick and fleshy, shaped like a pear, significantly thickening towards the bottom, with the surface completely covered by a reddish network.

The pores are very small and round. The tubes, relatively long and thin, significantly shorten near the stem and are free. The flesh is white, soft, and delicate, with typical mushroom scent and pleasant taste. The cap color can vary from reddish-brown to dark brown, with greenish spots sometimes appearing at the edges. The pores and tubes are initially whitish, then turn yellow, and at maturity, olive. The stem has a light brown or yellowish color, featuring a more or less dense reddish network. The flesh is white, except for the area under the cap cuticle, where it is reddish-violet. This species usually grows under conifers, especially around pine trees, but can sometimes be found in deciduous forests, in hills, and mountains. It can be found from late spring to autumn. It is often confused with Tylopilus felleus, which has a very bitter taste, and especially with Boletus edulis. Some experts consider it a variety of the latter. Gastronomically, it is considered excellent.

Cantharellus Cibarius

The cap, with a diameter ranging from 3 to 10 cm, is fleshy, compact, and firm. Initially convex, it later becomes slightly depressed, and at full maturity, it resembles an inverted bell, with a fairly irregular surface, small warts, and a wavy edge.

The stem, ranging in length from 3 to 8 cm, is very robust, firm, smooth, and has the shape of an inverted cone trunk. The hymenial surface (under the cap) consists of pseudogills, resembling folds, relatively sinuous, branched, and decurrent on a long portion of the stem. The flesh is compact, and fibrous, with a fruity aroma and a slightly sweet taste, which can sometimes produce a sensation of bitterness in the mouth. The cap color varies from light yellow to golden-yellow and sometimes orange. The stem and pseudogills show the same color variations as the cap; in cross-section, the flesh is yellow at the edges and whitish in the middle.

This mushroom grows in clusters, sometimes in numerous specimens, both in coniferous and deciduous forests, on decaying leaves, and among moss, especially in mountainous regions. It can be found from late spring to autumn. It can be confused with Cantharellus friesii, which has a more pronounced orange color but shares the same gastronomic value.

Morchella Conica

The cap (mitra), with a diameter between 2 and 4 cm, is entirely hollow inside and has an elongated conical shape. It is covered with polyhedral alveoli of a darker colour, resembling the cells of a honeycomb, separated by ribs in lighter shades.

The internal surface of the wrinkled thimble is characterized by its whitish colour and a fluffy texture. Moving down to the stem, which measures between 3 to 8 cm, it is sturdy and robust, adorned with longitudinal grooves, and often exhibits a velvety appearance. Crucially, it is hollow inside, forming a direct connection with the empty space within the cap. The flesh of this mushroom is relatively scarce, displaying a waxy texture and offering a mild yet pleasant aroma and taste.

As for the cap, it initially showcases a grayish-brown hue, gradually transforming into a distinctive black-olive colour. The stem, which may have a bulbous or tapered base, features a surface that is more or less wrinkled, with a colour palette ranging from whitish to a light hazelnut shade. Initially, the cap's flesh is white, eventually transitioning to a grayish tone.

The habitat of the wrinkled thimble includes sandy areas within sparse deciduous forests, and occasionally in coniferous environments. This mushroom can be found from lowlands to mountainous regions during the spring season. It's worth noting that the wrinkled thimble shares similarities with other Morchellaceae species, all of which are edible, but caution is advised due to the potential for confusion with other mushrooms.

Morchella Esculenta

The fertile part, with a diameter ranging from 4 to 10 cm, and which can be considered the cap, has an ovoid, globular, or broadly conical shape. Its surface is wrinkled and perforated, resembling a honeycomb with irregular and angular cells. The wrinkled thimble, scientifically known as Morchella esculenta, boasts a cap with a distinctive spectrum of colors, ranging from a somewhat dirty yellow to a light brown. This cap, considered the fertile part of the mushroom, displays an ovoid, globular, or broadly conical shape. Characterized by a surface that is both wrinkled and perforated, reminiscent of a honeycomb with irregular and angular cells, the cap is a unique feature of this mushroom.

Supporting this cap is a robust and solid stem, measuring between 5 and 20 cm. In its early stages, the stem is pristine white, gradually transforming into an ochre hue as the mushroom matures. The stem, furrowed in various ways and occasionally featuring warts, is entirely hollow inside, establishing a direct connection with the cap's internal space. This internal communication between the cap and stem is a notable characteristic of the wrinkled thimble.

The flesh of the wrinkled thimble is delicate, thin, and lacks a discernible odour. However, it presents a mild but enjoyable taste. This combination of features contributes to its appeal as an edible mushroom.

This particular morel species, the wrinkled thimble, thrives in diverse habitats, including sparse deciduous forests, bushy areas, and grassy meadows. Its distribution spans from lowlands to mid-altitude hills. It is particularly well-suited to environments where elms, ash trees, poplars, and acacias are prevalent. Emerging early in the year, from March to May, it is one of the first mushrooms to make its appearance.

Despite its culinary desirability, caution is advised when foraging for the wrinkled thimble. It shares similarities with Morchella rotunda, a mushroom some authors consider a variety of Morchella esculenta. The key distinguishing factor is the rounded shape of Morchella rotunda's cap. While the wrinkled thimble is indeed a delectable mushroom, it should be enjoyed in moderation. Consuming excessive quantities or combining different morel species in the same meal can lead to significant gastric disturbances.

Craterellus Cornucopioides

In this mushroom, it is impossible to distinguish between the cap (with a diameter between 3 and 10 cm) and the stem (with a length between 3 and 7 cm), as the stem reduces to a small stub embedded in the ground.

The upper part of the fruiting body, known as the cap, possesses a distinctive funnel-shaped or trumpet-like structure, characterized by its considerable depth and thinness. The texture is notably elastic, and the margin exhibits significant undulations and notches. The surface of the cap is adorned with minuscule dark scales, while the hymenial surface underneath consists of tiny wrinkles or barely visible ridges that are highly sinuous and branched. The flesh, thin and membranous, is elastic and carries a subtle yet pleasant smell, accompanied by a subtly sweet taste. The interior color of the fruiting body can vary between grayish-black and brown-gray, while the exterior presents a gray hue with bluish or violet undertones.

Encountered in groups, sometimes with numerous and densely clustered specimens, this mushroom thrives in deciduous forests, especially in proximity to beech trees. It is also found in coniferous forests, particularly in moist areas rich with moss, especially in mountainous regions. The mushroom is typically spotted during the summer and autumn seasons. Its unique shape and color make it easily distinguishable from other species. Despite its less than visually appealing appearance, it is highly regarded for its gastronomic quality. However, due to its somewhat tough texture, it requires prolonged boiling for optimal preparation. Furthermore, it is well-suited for drying and subsequent grinding, making it an excellent choice for flavoring various dishes.

Hydnum Repandum

The cap, with a diameter ranging from 3 to 15 cm, is very firm, compact, and elastic. Initially convex, it later becomes flat, and towards the end of maturation, it may even become depressed. The surface is quite irregular, with a highly undulating and notched margin. The stem, measuring between 3 and 8 cm, is stout and robust, cylindrical, straight, or slightly curved. The insertion into the cap is more or less eccentric.

The hymenial surface consists of small, conical spines that are quite long and slightly decurrent along the stem. These spines are very fragile, detaching immediately from the cap upon the slightest touch. The flesh is relatively tough and compact, with a very faint and somewhat bitter smell.

The cap's color varies from whitish-yellow to light hazelnut, sometimes with orange hues. The stem and spines, initially whitish, gradually take on the same colors as the cap during maturation. The flesh is white and, when exposed to air, turns yellow-brown. This mushroom is found in dense groups, with many specimens crowded together, sometimes with the stem and cap so closely united that they appear as a single fungus. It thrives in both deciduous and coniferous forests, often growing in long rows or large circles. Encountered in hills and mountains during the summer and autumn, it persists until the onset of the first frosts.

It can be confused with the rufescens variety, which is also edible and distinguished by a more delicate appearance and a color tending towards pink. This mushroom is of good quality, especially when young. However, older specimens require extended cooking to eliminate the bitter taste and make the somewhat fibrous flesh edible.

Armillaria Mellea

The hymenial surface consists of small, conical spines that are quite long and slightly decurrent along the stem. These spines are very fragile and detach immediately from the cap upon the slightest touch. The flesh is relatively tough and compact, with a very faint and somewhat bitter smell.

The stem, measuring between 3 and 8 cm, is stout and robust, cylindrical, straight, or slightly curved, with an insertion into the cap that is more or less eccentric. The cap's colour varies from whitish-yellow to light hazelnut, sometimes with orange hues. The stem and spines, initially whitish, gradually take on the same colours as the cap during maturation. The flesh is white and, when exposed to air, turns yellow-brown.

This mushroom is found in dense groups, with many specimens crowded together, sometimes with the stem and cap so closely united that they appear as a single fungus, in both deciduous and coniferous forests. Often, it grows in long rows or large circles. Encountered in hills and mountains during the summer and autumn, it persists until the onset of the first frosts. It can be easily confused with the rufescens variety, which is also edible, distinguished by a more delicate appearance and a colour tending towards pink. This mushroom is of good quality, especially when young. However, older specimens require extended cooking to eliminate the bitter taste and make the somewhat fibrous flesh edible.

Lactarius Deliciosus

The cap, with a diameter ranging from 4 to 12 cm, is initially convex, then becomes flat, and towards the end of the maturation period, it takes on a cup-shaped form, sometimes with a small knob in the center.

The stem, ranging from 4 to 8 cm in length, is cylindrical, stout, tapered at the base, initially solid, then hollow inside. On its surface, small pits are visible, their bottoms being dark-coloured. The gills are dense, thin, not very tall, forked, and slightly decurrent along the stem. The flesh is compact but fragile. When broken, it releases a thick, bright orange juice with a sweet taste. The cap's cuticle is smooth, shiny, and sticky in damp weather, displaying visible concentric stripes in a lighter or darker shade.

The cap's colour varies from yellow-ochre to dark orange. With aging, the plant often takes on a greenish hue. The stem, with lighter tones than those of the cap, is sometimes covered with a delicate bloom that gives it a slightly pinkish hue. Upon exposure to air, the flesh turns greenish, but this colouration fades quickly. It is a common mushroom in coniferous forests, in mountainous regions, and is found during the summer and autumn seasons. It can be easily confused with other species in the Lactarius family that exude orange juice, such as Lactarius sanguifluus, Lactarius salmonicolor, and Lactarius deterrimus, all of which are edible. However, this mushroom is only edible when young and should be boiled before consumption. Due to its tender flesh, it can be enjoyed grilled.

Back

Forward

What steps do we follow?

Harvest mushrooms in the forest

The gathering of mushrooms from the forest involves carefully identifying edible species, using baskets or paper bags to allow spore dispersion and prevent moisture accumulation. It is essential to cut the mushrooms from the base of the stem, avoiding uprooting or damaging the mycelium. Adhering to legal harvesting quotas and avoiding overharvesting are imperative, and thorough cleaning and preparation before consumption are mandatory. Responsibility and awareness of the environmental impact are crucial, with leaving nature and other unaffected organisms intact being a fundamental principle. It is recommended to gather information in advance and participate in mycology courses to ensure safe and sustainable harvesting practices.

The process of acquiring mushrooms from gatherers begins with receiving them from individuals who collect them from the forest. Upon arrival, the mushrooms are carefully inspected and identified by our specialized staff to confirm the species and ensure food safety and quality. Subsequently, the mushrooms are weighed using appropriate weighing equipment, and the quantity is recorded in our system. We value transparency and fairness in our relationships with gatherers and provide fair prices for their work. The process continues with cleaning and preparation steps to meet our quality standards. We strive to maintain a respectful and mutually beneficial partnership with gatherers, ensuring that the entire process is managed with care and efficiency.

Purchase at collection points

Cold storage in refrigerated rooms

The storage process of mushrooms in refrigerated rooms at the appropriate temperature is crucial to maintain their freshness and quality. Once the mushrooms are received and weighed, they are swiftly transferred to specialized refrigerated rooms where the temperature is maintained at the optimal level for each species. This cold and controlled environment helps prevent bacterial growth and ensures the preservation of the organoleptic characteristics of the mushrooms. Modern refrigeration equipment, along with our specialized staff, contributes to maintaining ideal storage conditions. Simultaneously, we continuously monitor temperatures and storage conditions to ensure that the mushrooms remain fresh and safe until the distribution moment. We acknowledge the importance of this process for the quality of our products and are committed to providing fresh and healthy mushrooms to our customers.

The processing, packaging, and preparation for sale of mushrooms are managed with careful attention and dedication within our company. After the mushrooms are received and weighed, they undergo a rigorous process of cleaning and preparation. Our specialized staff ensures that each mushroom is free from impurities and prepared by our quality standards. Subsequently, the mushrooms are appropriately packaged using materials that maintain freshness and prevent damage during transport. Before reaching customers, our products undergo a final verification process to ensure compliance with our standards. We strive to provide fresh products, prepared with care, and securely packaged to meet the requirements and expectations of our customers.

Processing mushrooms for customers

What means do we use?

In order to carry out the production process, the company has ensured the proper technical equipment as well as means of transport. Artificial refrigeration plays an important role in the food industry for preserving and transporting easily perishable food products. In the case of forest mushrooms, preservation by refrigeration is achieved especially through the action of low temperatures on microorganisms, namely by slowing down or stopping their activity. Of utmost importance in obtaining the longest possible acceptable storage period in refrigerated state of products is ensuring the lowest possible initial microbiological load. This requires reducing to a maximum the possibilities of microbiological contamination of mushrooms at all stages prior to actual refrigeration. Therefore, as soon as the mushroom acquisition process ends, which takes into account the time for unloading from refrigerated trucks and weighing the goods, the mushrooms are placed in refrigerated rooms and placed on pallets, in such a way that the cold air obtained in the room uniformly covers all the goods placed for storage. Refrigeration with cooled air is the most widely used method because it is suitable for all forest mushrooms.

A refrigeration process can be considered finished when the average temperature of the process subjected to cooling reaches the value of the temperature at which it is to be stored or the value of the temperature required for subsequent processing after actual refrigeration. Delivery of products from the refrigerated warehouse (generally handling them) involves unpacking, moving to the means of transport, weighing, loading into means of transport etc. and includes a series of measures to keep the products from spoiling, such as ensuring hygiene conditions imposed by specific food veterinary health standards for handled food products and last but not least loading pallets with mushrooms must be done as quickly as possible to reduce the periods of time when products are exposed to higher temperatures compared to storage temperatures.