There is a very particular reason why you should visit Grevena, northern Greece. Specifically, to learn all about mushrooms, mushroom picking and mushroom tasting, as the city of Grevena is considered to be the “mushroom capital” of Greece. Once there, don’t be surprised by the many sculptural mushroom clusters that adorn its parks, squares and nodes. Welcome to the first town on earth to have the unusual honour to be officially declared a “mushroom town”.
The region of Grevena has a long tradition in the collection, recording and the multifaceted promotion and utilization of wild mushrooms an ecclectic product that grows in seasonal abundance in their forests, plains and mountains. Throughout the prefecture more than 2,500 species of mushrooms have been recorded, over a third of the 7,000 species in Greece, and even though hundreds of them are edible, only ten varieties reach our tables. Mushrooms –and this is no exaggeration- are part of the local culture and have evolved into a not only a vital product for Grevena but also but of its local identity, attracting thousands of visitors all year round.
George Konstantinidis is a teacher and president of the Friends of Mushrooms of Greece. For the last 33 years his name has been synonymous with the promotion of mushrooms in Grevena, but not only. He has contributed to the identification of hundreds of species, writing several books and organising events. As he says, mushrooms are part of the local culture in Grevena: “Their collection, consumption, preparation, recipes, preservation techniques, folk names, proverbs and myths that have developed around their appearance and how they grow. It’s apart of our tradition, heritage, history and economy,” he says.
Indeed, nature has endowed Grevena generously. The variety and dissemination of dozens of species of native mushrooms are not only an important element of the biodiversity of the region, but have made the southernmost prefecture of Macedonia a top destination for mushroom picking and as you can imagine the local cuisine revolves around their earthy treasure. “The wild mushrooms of Grevena, a trademark of our region, are an alternative and ecological driver of development, attracting many visitors from Greece and abroad. The aim of the Municipal Authority is to further strengthen this unique local product that has made our town the “mushroom capital” (of Greece), says the Mayor of Grevena, Giorgos Dastamanis, noting that they have contributed substantially to the increase in the number of visitors to the area.
The wild mushrooms of Grevena, apart from being a fine food and raw material for the preparation of high quality cuisine, are also a source of inspiration for lovers of photography and arts (painting, sculpture, etc.). A stroll around the town will prove the latter, as you’ll be impressed by the many artistic works that adorn the town’s central spots as well as at the many catering and mushroom processing businesses. In 2019, Grevena and the region’s mushrooms were featured in an extensive feature on the National Geographic TV network in Great Britain.
In the woods for mushrooms
The mushrooms are found throughout the prefecture of Grevena: north in Voios near the border with Kozani, but also in Orliaka, Valia Kalda and Baltses. Look for them in the dense forests of oak, black pine, hybrid fir and beech, as well as in the meadows and on the banks of the rivers Aliakmonas and Venetiko.
Searching and collecting mushrooms in Grevena’s rich and wild environment is a unique experience for the whole family, combining know-how, recreation and physical activity. For those who are “mushroom connoisseurs”, recording, photographing and identifying the hundreds of species of mushrooms in the area, offers additional motivation.
Some fungus hunting tips
Get up early in the morning, dress warmly and in waterproof boots and set off on your walk in the forest, looking for and identifying the mushrooms to fill your basket with. Remember that each area, a different habitat essentially, has its distinct species of mushrooms. You can follow the route to the pine forest Alsos Theodoridis, east of the city of Grevena, where you will find many types of fungus, especially in autumn and spring. If you still have an appetite for scaling mountains, follow the path that starts from the village of Ziakas (20 km southwest of Grevena) and reaches the peak of Mount Orliakas (altitude 1,464 m), crossing rich forests of fir, pine, oak, beech, willow, poplar and maple trees.
There are also Alternative Tourism Offices in town, which organise mushroom tours to Valia Kalda or Mount Orliakas, led by experts who who are a mine of information. Often the tours are offer the option of a picnic in a stunning spot on the hunt, naturally based around mushrooms .
Get informed and get started
Most the local hotels and guesthouses of the area stock leaflets and other types of information, while in bookstores and businesses that sell standard mushroom products, you will find the books of George Konstantinidis, essential for helping you distinguish differnt species and ensuring that you pick the best type for consumption.
“The only rule that generally applies to mushroom picking is the one that says: only pick for food those species whose specific characteristics we know with absolute certainty. The slightest doubt is grounds for avoiding them. Knowledge of the particular characteristics, experience and careful observation are the only guarantees for the safe identification of a species”, says Konstantinidis in his book “Mushrooms –a pocket guide”. Information about the species can also be found on the website of the Friends of Mushrooms of Greece (www.mycohellas.gr)
It is very easy to distinguish between the types of mushrooms that are edible and those that are deleterious. Educate yourself and focus exclusively on these species. Then become familiar with the TOP 5 of the most edible mushrooms of the region, and be aware of the beautiful but toxic Zourlomantaro or Lolomanitis, as people call it, which you just photograph and finally the most dangerous, the phallic Amanitis or Thanatitis, one you must able to recognize and avoid. Don’t even touch these fungi
TOP 5 edible species
- Amanita caesarea (Scop.) Pers.
It is found from May to November, mainly in broadleaf forests (oak, chestnut, beech).
Edibility: Top edible species
- Agaricus crocodilinus Murrill
Agaricus albertii Bon, Agaricus urinascens (Jul. Schäff. & F.H. Møller) Singer etc.
It is found from April to November, in circles or rows, among grass, in meadows, glades or woods.
Edibility: Edible and particularly flavourful.
- Macrolepiota procera (Scοp.) Singer
Macrolepiota procera var. pseudo-olivascens Bellù & Lanzoni
It is found from April to December in clusters, in woods, glades, pastures and shrub lands, in sunny places.
Edibility: Edible, tasty.
- Cantharellus subpruinosus Eyssart. & Buyck
=Cantharellus pallens Pilát etc.
It is found from May to November in broadleaf forests.
Edibility: Top edible species.
- Boletus aereus Bull
It is found from May to December in clusters, in woods (oak, chestnut, arborvitae and rarely beech), in shrub lands with arbutus or among olive trees.
Edibility: Top edible species.
The beautiful but …toxic
- Amanita muscaria (L.) Lam
It is found in summer and autumn, usually in clusters, in broadleaf coniferous forests.
Edibility: Toxic.
And the deadly (keep away)
- Amanita phalloides (Vaill. Ex Fr.) Link
It can be found from May to December, mainly in broadleaf forests (oak, beech, hazel and chestnut).
Edibility: Deadly· the most dangerous species in Greece and the world.
Pan-Hellenic Mushroom Festival & Mushroom Park
Every year, in the third and fourth week of August, the Pan-Hellenic Mushroom Festival takes place at the “Mushroom Park” in Grevena, the leading mushroom fair in Greece and the largest mushroom festival in the world, as it attracts thousands of visitors from all parts of Greece and abroad.
The event takes place in the unique “Mushroom Park” created by the municipality of Grevena at the northeastern end of the city, by the road that leads to Kozani. The wood-carved gate, the work of local woodcarver and member of the Friends of Mushrooms of Greece Yiannis Papatzikas, is eye-catching.
Lavdas Mushroom Museum
Make time to visit the “Mushroom Museum” in the village of Lavda, 32 km SE of Grevena. It’s a small mountain village on the slopes of the northern Pindos moutain range, where a traditional stone building houses wild mushrooms, dried and sculpted specimens. Information on all types of mushrooms is provided with a rich bibliography and fascinating audio-visual exhibits.
Local cuisine and gourmet dishes
As you’d expect, the local cuisine has made full use of mushrooms, which have an important place in the diet and daily life of the inhabitants of the area, on restaurant menus and on the shelves of businesses selling local products based mainly on mushrooms.
Almost all dishes served in local restaurants are based around mushrooms, which are known for their high nutritional value. Mushrooms are rich in protein and antioxidants, low in calories (100 grams yield only 22 calories) and cholesterol-free.
Here are a few local recipes, gourmet dishes and some suprising desserts you should try when in Grevena: mushroom magiritsa (Greek Easter soup with dill and lemon), mushroom pie, mushroom soup, mushroom pilaf, mushroom trahanas, Pontian mushroom bulgur, pickled mushrooms, dried mushrooms, mushroom liqueur, mushroom pasta, mushroom pasteli (Greek honey and sesame bars), and even spoon sweet (the brain-child of G. Konstantinidis) and mushroom jam.
Cooking Tips
Remember that wild mushrooms bring out their full flavour when eaten fresh: grilled, fried, sautéed in butter, in pasta or rice, or combined with eggs. They work well with cream and generally do not combine well with tomatoes, which mask their flavour.
Dozens of mushroom products
In Grevena and the surrounding area there are many mushroom growers and producers. On their shelves and in their refrigerators you will find pickled mushrooms, mushrooms in oil, dried or frozen, flavoured pasta and cheese with mushrooms and truffles, mushroom liqueur, pasteli, loukoumi (the Greek Turkish delight), chocolates with mushrooms and truffles, etc.
Grevena is a typical example of how a small community has managed to make the most of the “gift” that nature has generously given it, managing to achieve a special tourist and gastronomic identity, boosting the local economy both from the large number of visitors and from the standardization of mushrooms and related products, which are in great demand.
The mushroom managed to become a focal brand for the town of Grevena, with effort, love and passion, the local authorities and the community sharing the vision of theamateur mycologist and author of seven relevant books, George Konstantinidis, who contributed decisively to the development of mushroom know-how in Greece.
“The mushrooms of Grevena are now the most recognizable feature that promotes our region and mobilizes human potential in a multidimensional way. Surely we can achieve more, by “marrying” the dream with reality, using mushrooms as a spearhead to highlight all the virtues of our land. Natural beauties, paleontological findings, geological phenomena, the Vasilitsa ski centre, monuments of folk architecture, local products, local flavours, local tradition and culture”, says Mr Konstantinidis.
Remember
- Mushroomsgrow all seasons and, since they are fungi, they bear fruit in the right conditions.
- The best seasons for mushroom hunting are autumn and spring.
- Root the mushroom by gently twisting it and using your knife to remove the soil before carefully placing it in the basket.
- Learn how to identify edible species. Don’t touch or cut species you don’t know.
- Truffles are mushrooms that fruit underground.
- In Grevena is the headquarters of the association “Mushroom Friends of Greece” which, among other things, in cooperation with the Chamber of Grevena and the Agricultural University of Athens, trains and certifies mushroom pickers from all over the country.
Grevena on the map
Grevena is 420 km from Athens (5 hours), 156 km from Thessaloniki (1 hour and 50 minutes) and 48 km (40 minutes) from Kozani and the State Airport “Philippos”. In the town there are hotels and guesthouses, as well as restaurants and taverns.
Info:
