Kopaonik in September is more than a mountain, it is a realm of scents, flavors and colors, and one of its most precious gifts is hidden in the forest. While walking along the paths of Kopaonik, you may not have known that there is a real micro world under your feet, more than 219 species of mushrooms, many of which are rare and recorded here for the first time.
One of the most beautiful routes is the hiking trail to the Jelovarnik waterfall, the third highest in Serbia.
The crystal clear water is illuminated by the sun’s rays that break through the dense beech forest, and it is in this forest that a rich and diverse world of mushrooms has been discovered, from tiny, barely noticeable species to imposing edible specimens. That is why every walk along this trail provides a double experience. An encounter with a magnificent natural phenomenon and the discovery of the hidden kingdom of mushroom science. Among them, the boletus (Boletus edulis) is the undisputed king. Its nutty flavor and meaty texture make it a favorite ingredient in cuisines around the world, but its value doesn’t end just on the plate. Boletus is rich in antioxidants, vitamins B, C, and D, minerals such as potassium and iron, and contains no fat or cholesterol. That’s why it’s considered an ally of health, strengthens immunity, helps detoxify the body, and supports heart health.
The boletus season lasts from late summer to autumn, and harvesting is a real little art. These mushrooms grow in symbiosis with tree roots, most often in beech forests. Their distinctive appearance, brown cap, and sturdy white stem make them easy to spot, but caution is key because many edible mushrooms have dangerous doubles. That’s why the Boletus Days are not just a gastronomic event, but also an opportunity to learn how to recognize and safely harvest them.
And when the day is over and the forest falls silent, the real pleasure is just beginning, at the Grey gourmet restaurant. Here, boletus mushrooms receive their culinary crown in dishes that combine tradition and contemporary gastronomy: pasta with boletus and chicken or risotto with steak and a selection of wild mushrooms. Every bite tells a story about the mountains, nature and passion for top-quality ingredients.
“Boletus mushrooms are a food that carries a strong character in itself, so it is important not to overload them with unnecessary spices when preparing them. They are at their best when briefly fried in butter, when they develop their full aroma and acquire that nutty note for which they are recognizable. In pastas, we combine them with chicken because they give juiciness and depth of flavor, while in risotto they are perfect with steak and other wild mushrooms. Together they create a layered, rich texture. Every time I cook with boletus mushrooms, I have the impression that the forest enters the kitchen,” emphasizes the head chef of the Grey Hotel.
From September 5th to 7th, nature and food lovers gather for the “Days of Porcini Mushrooms” event, which celebrates a special type of vegetable for the fifteenth year. Over the course of three days, visitors enjoy organized exhibitions, cooking competitions and tastings that turn this event into a true feast for all the senses.
Book your stay on Kopaonik during September and indulge in an experience that begins in the forest and ends on your plate, because Kopaonik during the porcini mushroom season offers more than just views, it offers flavors that last forever.
