Details

Written by Eva

Category: company-en

Published: 02 February 2017

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About us

DIRFYS MUSHROOMS is owned by two agronomists, graduates of the Agricultural University of Athens. Thanasis Mastrogiannis and Lefteris Lahouvaris with specialization in mycology, have been professionally active in the mushroom sector since 1996. The company was founded in 2003.

DIRFIS MUSHROOM farm is situated on the island of Evia, close to Mount Dirfis. A 15000m2 substrate plant, 20 mushroom growing tunnels 360m2 each, a modern processing facility 800m2 and an olive tree plantation of 8- acres are the main facilities. The annual production of Pleurotus substrates is approximately 600 tons, fresh mushrooms 300 tons of Pleurotus mushroom, 35 tons of yellow Pleurotus and 26 tons of Lentinoula. The annual production of wild mushroom harvest and derived products is approximately 0.2 tons of fresh wild truffle, 10 tons of truffle olive oil condiments, 10 tons of dried wild mushrooms, 10 tons of mushroom soups with dried mushrooms, 2.7 tons of mushroom appetizers and 8.5 tons of mushroom rice & pasta. Harvesting of wild Greek mushrooms; processing, packing, labeling of wild mushrooms (Boletus spp., Cantharellus spp., etc).

Wild Mushrooms & Truffles

DIRFIS MUSHROOMS has a well-functioning network of truffle hunters and collectors. Our truffles and wild mushrooms are responsibly hand-picked from their natural habitat under the guidance of our agronomists, has the ability to harvest wild edible mushrooms from different Greek forests, such as Porcini, Chanterelle, Black Trumpet, and Caesar's mushroom—all of which are highly valuable both commercially and gastronomically.

Products

The nutritional content of both wild and cultivated mushrooms is considerable, regardless of whether they are used in contemporary cuisine or as an accompaniment to ordinary meals. More than 100 traditional and inventive mushroom recipes are available in the DIRFIS MUSHROOMS product range, which was developed by skilled chefs, dieticians and culinary specialists. These include a wide range of mushroom soups, pastas, risottos, marinated mushrooms, medicinal mushrooms, truffles, truffle oils, and spices, in addition to mushroom accompaniments such breadsticks, savory biscuits, and treats like dark and milk chocolate.

Mission

Our first encounter with mushrooms goes back in 1990 while studying in the Agricultural University of Athens. In1996 we became professionally involved with exotic mushroom farming. Our mission is to grow exotic mushrooms with natural organic raw materials, study new methods of growing mushrooms with bioactive ingredients and produce healthy mushroom based food products.

Vision

Spread the mushroom knowledge to the general public with the creation of a culinary mushroom park which among others, will provide important activities in collaboration with schools, universities, nature lovers and other social groups.

Value

Know-how and support to satellite mushroom production units both in Greece and around the world.
The production of delicious and useful mushroom food products with functional properties for our health.

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