In fir forests or alpine areas, in glades or in the hinterland, by
rivers or lakes, there are hundreds of species of wild mushrooms growing
every year. Collecting them, especially in the spring time, is like
going on a safari excursion; its trophy is the mushrooms themselves.
Out of the 2.200 species of mushrooms in Greece, only 150 are edible.
With a fine quality and a tremendous taste, the Greek wild mushrooms
are a highly nutritious and absolutely healthy food. Proteins, minerals,
and trace elements are there to be combined with delicious dishes and
gourmet versions of otherwise common tastes.
