Pindus - Mushroom risotto with rice noodles and other Greek delicacies | At our Neighbour's Table

Mushrooms as far as the eye can see.
The wild and lonely mountainous country in the far northwest of Greece is a mushroom paradise.
Katerina Tsagaropoulou and Ilias Efthimiou are mushroom gatherers. They roam the forests every day from April to June and from September to November. They can distinguish hundreds of different mushrooms and find them sometimes higher up in the mountains, sometimes at lower altitudes, sometimes in mixed forests, sometimes in oak forests.

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They cook the mushrooms into savoury dishes such as manitaropita, puff pastry with mushrooms, kritharoto, a kind of risotto with rice noodles, or into desserts.

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Only four inhabitants per square kilometre live in the villages, which are connected by serpentine roads. Katerina and Ilias have a network of people who have also made their way to this rugged region - or who have returned there: Like Giannis Chaldoupis, the musician who could easily survive in the woods because he always finds something: In the oak forest, brown boletus mushrooms and orange glowing Casesar's mushrooms, in the river fish, on a tree on the bank the poisonous-looking sulphur mushroom, which is called "the chicken of the woods" because it tastes like chicken when fried.

Ilias and Katerina also preserve their mushrooms: they dry them or pickle them - as a starter, side dish or for salads.
They prepare the traditional Greek dessert glyko tou koutaliou from black trumpets.

At our Neighbour's Table - Pindus | Season 2020 - Episode 253
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