Mushroom Foraging Adventure & Lunch at Dirfis Mushroom 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

The experience begins with a warm welcome from our mycologist, who brings to life the fascinating world of mushrooms through vivid storytelling and expert insight. Guests are introduced to mushroom biology, ecology, and the basic principles of cultivation and identification of wild mushrooms.

A short hands-on workshop and guided tour of our greenhouses follows, where visitors can observe a variety of mushroom species up close, at every stage of their growth.

We then move to our Park, where guests are greeted with a comforting, traditional mushroom soup. Final instructions are given in preparation for the guided forest hike and wild mushroom exploration.

The experience concludes at the Mushroom Park with a flavorful four-course meal—appetizer, salad, main course, and dessert—served in the “Mycena Gastronomy” hall. This menu is a tribute to wild and cultivated mushrooms, showcasing them in ways you’ve never tasted before.

Program

• 10:00 – 11:00 Arrival at Farm 1

• 11:30 – 12:00 Mushroom soup at the Park & departure for the mushroom habitats

• 12:45 – 14:30 Wild mushroom foraging and exploration in the forest

• 15:15 – 16:45 Lunch at the Park (“Mycena Gastronomy” hall)