We select mushrooms from our production, at a young tender stage in order to marinate them in a homemade marinade that we make with white wine, vinegar, lovage, fresh oregano and lemon and orange peels. After marinating, the mushrooms are placed in the jar, filled with olive oil and sunflower oil and pasteurized.
This very tasty “meze” is ready to eat, straight from the jar. Consume it alone as an excellent appetizer with ouzo, tsipouro or wine.
You can make a rich green salad with mushrooms or even a stir-fry with leeks and finely chopped peppers by simply sauteing all the ingredients together in a pan using the oil from the jar.
The product can replace cans since it can be stored at room temperature for 2 years, while it does not contain chemical preservatives or flavor enhancers.
“DIRPHYS MUSHROOMS” belongs to the two agronomists of the Agricultural University of Athens, Lefteris Lahouvaris and Thanasis Mastrogiannis, who have specialized in mycology and have been professionally active in the field of mushrooms since 1995.
Our company started its activities in March 2004, with the installation of the substrate production unit and the creation of the first satellite mushroom cultivation system in Greece, while in 2006 it entered the production of Pleurotou and Lentinoula mushrooms.
Our headquarters are located in our standard packaging facility in Kathenou Evia, while our central substrate production unit and our mushroom standard production unit operate at the same time.
NUTRITIONAL VALUE PER 100G/ML:
Energy: 116Kcal
Fat: 9.7g
Of which Saturated: 1.1g
Monounsaturated: 2.6g
Polyunsaturated: 6.1g
Carbohydrates: 1.9g
Of which Sugars: 0.8g
Edible Fibre: 5.5g
Proteins: 2.5g
Salt: 1.1g
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