Dirfis Mushrooms

Dirfis Mushrooms was established in 2003 by agronomists and specialists in mycology Lefteris Lachouvaris and Thanassis Mastrogiannis, who founded a farm located near Mt Dirfis, close to Pissonas village, 15 km from Halkida, on the island of Euboea.
The facilities include a substrate plant of 15,000m², 20 mushroom growing tunnels of 360m² each, a modern processing facility of 800m², and an olive grove of two acres. As a vertically-integrated mushroom plant, our products range from the substrate needed to grow oyster mushrooms, to the final, packaged products that you see on the supermarket shelf. Having control over the whole process gives us the possibility to produce a wide variety of packed products like “souvlaki mushrooms” or “baby oysters” and giant oysters (filet) and grow exotic mushrooms for both retail and food service customers.
Dirfis Mushrooms also have a well-organized network of collectors and truffle hunters, with the ability and capacity to collect wild edible mushrooms such as Porcini, Morels, Chanterelle, Black Trumpet, and Caesar’s mushrooms of highly commercial and gastronomic importance from different forests of Greece. Our wild mushrooms are hand-picked in a sustainable way within their natural environment under the care of our agronomists. Like all wild mushrooms around the world, Greek wild mushrooms appear and grow after the rain. However, Greek mushrooms are collected under a Greek sun in a low-humidity microclimate, a sun unlike any other: for it is this sun that enables us to collect our mushrooms dry.
Dirfis mushrooms thrive under fir, oak, and beech trees and their neighbors are wild roses and strawberries, thyme, oregano, and a plethora of wild herbs.

TOUR AND TASTING

Visitors at Dirfis will be enthralled by the 360m2 growing rooms, where they can immerse themselves in the captivating ambiance created by a diverse array of mushrooms flourishing under carefully controlled autumn conditions. A myriad of exquisite varieties will enchant them at every stage of growth, including Oysters (Pleurotus ostreatus), Lentinula – shiitake (Lentinula edodes), Lion’s mane (Hericium erinaceus), and the elegant white Coral mushroom (Hericium coraloides), among others.

Their journey will commence with a captivating presentation led by our specialized mycologists, who will delve into the rich history of our company, the intricate biology of mushrooms, sustainable conservation practices, and culinary techniques. All their queries will find satisfying answers, leaving them with a deeper appreciation for the wonders of the fungal world.

As they savor the delectable mushroom soup (awarded the prestigious Golden Award for Healthy Product 2023) or indulge in our signature mushroom-gyros (exclusively available during summer), their taste buds will be treated to an unforgettable culinary experience.

Concluding their visit, guests can explore the charming Mushroom Shop, which offers an assortment of unique mushroom-based products alongside carefully curated items from local producers. Nestled within our scenic park’s olive grove lies the first-of-its-kind “Mushroom Street Food Café,” inviting them to relish a cup of aromatic coffee, indulge in the traditional mushroom pie, and discover an array of tantalizing delicacies.