PRODUCTS - Hristov Champi

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PRODUCTS

Our Products:

1. Fresh

Mushrooms are collected from different timbered areas/ forests from Romania. They are transported every day at our company where after a strict cleaning and  classification they are packed in wood or plastic boxes and then are stored at a temperature from +2⁰C to +4⁰C in order to be delivered as soon as possible, being fresh. During the transportation the temperature is the same one as we use in storage.

  • Our advice: Classifying fresh mushrooms assumes the fact that those products should not have worms. If you see any worm, do not hesitate. This means that our mushrooms are good because the places or forests from where these mushrooms were collected are not chemically treated!



2. Frozen

After all the mushrooms are cleaned they are frozen at a temperature under 0⁰C, depending on species it could also get to -130⁰C degrees.  Liquid nitrogen is used to freeze the mushrooms because it maintain their cellular structure and the flavor at a high degree. The mushrooms from Cantharellus cibarius species can be frozen directly only with liquid nitrogen at -130⁰C; shock freezing. If not it can develop an enzyme which can gave them a bitter taste. But if they are boiled before, then they could be static  frozen  at -25⁰C.

  • Our advice: If you want to prepare frozen mushrooms the best way is directly, without being  thawed.



3. Dehydrated

Because all mushrooms contain water almost 90%, when we process them in special dryers, from 13 Kilos of fresh mushrooms we will obtain almost 1 kilo of dehydrated mushrooms. They are packed in plastic bags and cartons and kept into warehouses at a temperature under 0⁰C.

  • Our advice: Before preparing any dehydrated mushrooms you should keep them 12 hours in water if you want to hydrate them.



4. Brine

Brine mushrooms can be obtained  through boiling  or through putting salt on them when they are fresh, in plastic cans. Because of the combination between salt and the water obtained from mushrooms we have a solution which was created in a natural way and because of that it makes the brine to have a long period of viability being then used in the production of cans.

  • Our advice: Being semi-preserved brine  mushrooms can be prepared after being kept for a few hours in cold water, which has to be changed periodically and in this way the salt is released.



5. Other products:

Clasic Walnuts - Even if our main products are mushrooms from spontaneous flora, we are also provide clasic walnuts if out customers request for.




Products Disponibility:

ENGLISH

LATIN

APR

MAY

JUN

JUL

AUG

SEP

OCT

NOV

YELLOW MORELS

MORCHELLA CONICA

St. GEORGE'S MUSHROOM

TRICHOLONA St. GEORGE

FAIRY RING MUSHROOM

MARASMIUS OREADES

GOLDEN CHANTERELLE

CANTHARELLUS CIBARIUS

PENNY BUN

BOLETUS EDULIS

CAESAR'S MUSHROOM

AMANITA CAESAREA

BLACK CHANTERELLE

CRATERELLUS CORNUCOPIOIDES

WOOD HEDGEHOG

HYDNUM REPANDUM

RED PINE MUSHROM

LACTARIUS DELICIOSUS

HONEY MUSHROOM

ARMILLARIA MELLEA

YELLOW FOOT

CANTHARELLUS LUTESCENS

CLASIC WALNUTS

JUGLANS REGIA

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