The Mushroom Production Unit of Pisonas in Evia was a pleasant surprise! Separated from the mainland of Greece, Evia is the second-largest island after Crete and the third after Cyprus. Through a chat I had with Constantinos, the owner of Kyssos Tavern in Steni Dirfyos about mushrooms and how much I love them, he recommended that we should visit the Mushroom Production Unit and with no second thought, we arranged it for the next day. We were spending a few relaxing days in the pristine village of Steni hosted by the Mousiko Pandohio in Steni and the Guesthouse Vassiliki.
The workers had their lunch break, but we were welcomed warmly by Lefteris Lahouvaris, who happens to be the owner. He showed us around, took several photos and before leaving I did some shopping. I bought not only fresh and dry mushrooms but 4 pieces of truffle as well.
Mushroom Production Unit of Pisonas in Evia
Cultivation and Quality Mushrooms Results
Mushroom is an exceptional product. “It’s not about cultivating an agricultural commodity, but a fungus and the challenge is to create the right conditions and at the same time maintain these stable conditions to achieve the best quality result. The mushroom should grow at a temperature of 17 degrees Celsius. Neither 18 nor 16 – strictly 17 degrees Celsius, as fluctuations in temperature or humidity can lead to either a poor mushroom or even a ruin. ” Creating these conditions, especially for Greece that has significantly higher temperatures than central Europe, it is a great challenge!
Mushroom Types
Here at the Mushroom Production Unit of Pisonas in Evia, they cultivate ‘Pleurotus’ –Oyster mushrooms and Lentinula ‘the Shiitake mushroom’ while a wide variety of wild mushrooms such as Vasilomanitara ‘morel’ mushrooms, Morchelas and Cantharellus ‘Cantharellus cibarius are standardized and typically grow in the Greek forests in May through November.
Mushroom Properties
- It is remarkable that in the known cultivated species, the presence of bioactive substances has been found and their consumption in addition to their pleasant taste contributes substantially to the preservation of good health.
The philosophy behind the Company
- The philosophy of the Company is to highlight not only the gastronomic value of mushrooms but also their high nutritional value, their particular dietary characteristics and the beneficial substances they contain for the human body.
- For this purpose, the Mushroom Production Unit of Pisonas in Evia in collaboration with the Agricultural University of Athens, and Pefanis SA. has launched an innovative research project.
The Mushroom Festival 2019 of Pisonas in Evia
What a great experience was it to attend the Mushroom Festival! The event I describe was held on June 29 at the olive grove of the Mushroom Unit, and I was overwhelmed with excitement to be back.
The original shop of the Mushroom Production Unit of Pisonas in Evia remained open throughout the Mushroom Festival where visitors could either buy fresh or dry mushrooms, truffle, tsipouro and various other local products on sale.
By the entrance, very friendly local stallholders were introducing and selling their produce, most of which of excellent quality and cost. People interacted with them each one almost a caricature of bubbly friendliness.
Mushroom Production Unit of Pisonas in Evia
Visitors had the opportunity on both two days to participate in different outdoor activities like trekking and hiking, a ride in the forest on bicycles, truffle hunting, watch an open kitchen cooking, live music performances from Rock opera, Jazz & Funk to Greek ballads and Bouzouki.
Out on the Truffle Hunting
Our small private group of 5 set off from the Mushroom Unit at 6:30 pm sharp and drove off in two cars with Panos and Yianni our leaders and Maya the truffle doggie. The ride into the countryside was really short to my surprise!
Upon arrival and throughout the time in the wood, we got feedback and tips about truffle, the climate, the soil and the different quality of them. We put faith in the nose of our truffle dog and followed her.
With her keen sense of smell and instinct on the track to truffle, Maya was leading the way. On our side, we followed right behind, but at the same time, enjoying the beauty and sounds of the wood.
The truffle hunt did not exceed the 90 minutes, but it was well-awarded. Tasting a fresh one was a pleasant experience. It had this subtle woody flavour and lovely earthy crunch!
Mushroom Production Unit of Pisonas in Evia
Open-Kitchen Cooking
In the meantime, back at the olive grove, the festive atmosphere was still going strong. Present this second night the top Chef Angelos Lantos from Spondi the 2*Michelin Restaurant in Athens who with his culinary experience, cooked a tasty mushroom recipe.
I found pleasant to the palate with the exquisite flavours of the mushrooms he used. The last touch was the addition of fresh halves of cherries and nuts to the sauce giving the recipe a hint of exoticism.
The Open-Kitchen and Bar Stands
On both nights, visitors could taste in Open-Kitchen and Bar-stands sautéed mushrooms, drinks and cocktails.
Sunset View From The Olive Grove
Bottom Line
The long tables at the back invited visitors to enjoy the popular mushroom meal with friends, neighbours and visitors. Time to share laughs and take part in the most emblematic mushroom festival of the month. Will you miss it next year? I bet not!
