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, on a farm 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.

Products range from oyster mushroom substrate to packaged goods including “souvlaki mushrooms,” “baby oysters,” giant oysters (filet), and exotic mushrooms. A well-organized network of collectors and truffle hunters sources wild edible mushrooms — Porcini, Morels, Chanterelle, Black Trumpet, and Caesar’s mushrooms — from forests across Greece, hand-picked sustainably and collected dry under the Greek sun.

Dirfis mushrooms thrive under fir, oak, and beech trees alongside wild roses, strawberries, thyme, oregano, and wild herbs. In this mushroom foraging adventure near Mt. Dirfis, Euboea, the mycologist introduces guests to mushroom biology, ecology, and wild mushroom identification, followed by a hands-on workshop and guided tour of the greenhouses.

Mushroom Foraging and Tasting Experience

• Forest Mushroom Foraging: Search the magnificent forests surrounding Mount Dirfis for wild edible mushrooms with expert mycology guides from Dirfis Farm
• Farm Activities: Visit the Dirfis cultivation facilities and see how farm-grown mushrooms complement the wild-foraged varieties in creating the day’s lunch
• Mushroom Forager’s Lunch: Enjoy a generous lunch featuring both wild-foraged and farm-grown Dirfis Mushrooms — a complete celebration of Euboea‘s extraordinary fungal heritage

Guests then move to the Park for a comforting traditional mushroom soup and final instructions before the guided forest hike and wild mushroom exploration.

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