The Machakhela Landscape Park is a forager’s dream, boasting a diverse array of wild mushrooms thanks to its humid, ancient forests. In the misty understory of chestnut and beech, you can find everything from meaty porcini to golden chanterelles poking through the leaf litter.
Locals have always known the bounty of these woods – mushroom hunting is a beloved pastime, especially in late summer and fall when the forest floor comes alive with edible fungi. In regional cuisine, wild mushrooms are treated as delicacies. One popular preparation features kalmakha (wild oyster mushrooms) sautéed with walnuts and fragrant spices to make a savory appetizer.
Chanterelles might be fried with herbs or stewed in a clay pot with cream, while porcini are often grilled or marinated. These dishes celebrate the earthy, woodsy flavors that the park’s ecosystem provides.
Beyond their culinary appeal, mushrooms play an important ecological role here – they help decompose fallen logs and enrich the soil, ensuring the forests remain healthy. By joining a guided mushroom foray or tasting seasonal mushroom soup at a local homestead, visitors gain a deeper appreciation for how Machakhela’s natural richness flows directly to its dinner tables, in a true forest-to-fork experience.
