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 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 in a low-humidity microclimate.
Dirfis mushrooms thrive under fir, oak, and beech trees alongside wild roses, strawberries, thyme, oregano, and wild herbs. In this brunch and mushroom foraging adventure near Mt. Dirfis, Euboea, the mycologist introduces guests to mushroom biology, ecology, and the principles of cultivating and identifying wild species, followed by a hands-on workshop and guided greenhouse tour.
Brunch and Mushroom Foraging Adventure
- Farm Brunch: Begin the day with a generous brunch at the Dirfis Mushrooms farm — freshly prepared dishes featuring the farm’s own premium mushrooms and seasonal Euboean ingredients
- Guided Forest Foraging: Follow mycology specialists into the forests surrounding Mount Dirfis to search for wild edible mushrooms — foraging knowledge from Greece’s foremost experts
- Foraging Discovery: Learn to identify, harvest, and understand the ecology of the wild mushrooms found in the extraordinary natural environment of northern Euboea
Guests then move to the Park, where a delicious breakfast is served before final instructions in preparation for the guided forest hike and wild mushroom exploration.
