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Those who wonder how to use the large quantities of mushrooms collected during each outing, will be surprised by the variety of different recipes with mushrooms. The feasts that follow each successful mushrooms collection are clear evidence of that. "For me, the mushroom is a type of food going somewhere between vegetables and meat. We can cook it in any way - with pasta, with salads, with rice. It can be baked, fried, out in a soup, cooked in the oven. You can freeze it, dry it or preserve it in olive oil. As long as you have desire for experimentation", tells the Vima newspaper Todoros Karagiannis, a restaurant owner in Grevena, specializing in offering mushrooms dishes. 

In the first years after he first opened many customers, of course, were reluctant to try wild mushrooms for fear of poisoning. And some of them nearly asked the chef to try to the mushroom in front of them to ensure that there is no risk. "With patience and persistence we convinced customers, and in recent years we have served over one thousand meals with mushrooms!” said Karagiannis.