No 680 Bosnian porcini mushroom - ghost

We would have liked to use German porcini mushrooms, but this is not permitted: German porcini mushrooms may only be collected - if at all - by private individuals in small household quantities for their own consumption, as they are a protected species. As the porcini mushroom cannot be cultivated, it can only be procured in sufficient quantities for our purposes through wild collection from controlled areas. In Europe, these areas are mainly in Romania and the countries of the former Yugoslavia, such as Bosnia-Herzegovina. There are rich stocks there and the harvest is sustainable, so that future generations can still enjoy the edible mushroom, as the porcini mushroom is also known.

To the delight of those living today, we have been able to capture the wonderful nutty, earthy and mushroom-like aromas of organic porcini mushrooms in our minds through particularly gentle maceration and slow distillation. Of course, this is particularly suitable as an ingredient for fine cuisine and for mushroom lovers to enjoy straight away.

For those interested in chemistry, here's an addendum: using the analytical method of headspace chromatography with a sniffing port (= sniffing detector), the substances responsible for the typical mushroom smell of porcini mushrooms - which is mainly produced when they are cut - could be separated and identified by their smell. It is a complex mixture of various ketones and alcohols, of which 1-octen-3-ol is quantitatively the most important.