Explore Our Cultivations & Share a Lunch at Dirfis Mushrooms Park

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.

ACTIVITY DESCRIPTION

Your experience begins with a warm welcome from our expert mycologist, who brings the fascinating world of mushrooms to life through vivid storytelling and in-depth knowledge. You’ll be introduced to their biology, ecology, cultivation principles, and exceptional nutritional value. Our specialist will also answer any questions you may have about mushroom varieties, their health benefits, and their culinary uses.

Next, you’ll take part in a short hands-on workshop and a guided tour of our greenhouses, where visitors can explore a variety of mushroom species up close, observing each one at different stages of its growth.

The journey continues at the “Mushroom Park,” where you’ll encounter impressive, lifelike mushroom replicas as well as living mushroom cultures grown with specialized mycological techniques in a natural outdoor environment.

Your visit concludes with a refined four-course meal—featuring an appetizer, salad, main course, and dessert—crafted around unique mushroom flavors and served in our brand-new “Mycena Gastronomy” dining hall.