Dirfis Mushrooms was established in 2003 by agronomists and mycology specialists Lefteris Lachouvaris and Thanassis Mastrogiannis, on 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 growing tunnels of 360m² each, a modern processing facility of 800m², and an olive grove of two acres.
As a vertically integrated mushroom operation, products range from substrate for oyster mushrooms to final packaged goods — including “souvlaki mushrooms,” baby oysters, giant oyster fillets, and exotic varieties for retail and food service customers. Dirfis also maintains a network of truffle hunters and foragers who hand-pick wild edible mushrooms — porcini, morels, chanterelles, black trumpet, and Caesar’s mushrooms — from forests across Greece.
Mushroom Farm Tour and Tasting near Mt Dirfis, Euboea
- Farm Tour: Walk through the 360m² cultivation tunnels and production facilities on Euboea, learning how the vertically integrated operation works from substrate preparation to packaged product — varieties include Oysters, Shiitake, Lion’s mane, and white Coral mushroom.
- Mycologist Presentation: A specialised mycologist covers the company’s history, mushroom biology, sustainable conservation practices, and culinary techniques.
- Tasting Experience: Taste freshly harvested Dirfis mushrooms — including the award-winning mushroom soup (Golden Award for Healthy Product 2023) — and the signature mushroom-gyros (available during summer).
Concluding the visit, guests can explore the Mushroom Shop offering mushroom-based products and items from local producers, and the “Mushroom Street Food Café” in the estate’s olive grove.
