Mushrooms

The uniqueness of the mushrooms of Lesvos lies in the enormous variety of wild species that develop thanks to the island’s distinctive ecosystem, as well as in the sustainable practice of their collection.

• Identification, Synonyms, Variants: The product includes a wide range of species, with the main edible ones being:
  • Porcini (Boletus sp.): Often found under oak or chestnut trees.
  • Chanterelle (Cantharellus cibarius): Known for its fruity aroma, often in pine forests.
  • Agaric (Caesar’s Amanita, Amanita caesarea): A particularly sought‑after species.
  • Cultivated: In organized units, Oyster mushroom (Pleurotus ostreatus) and Button mushroom (Agaricus – champignon) predominate, often with organic certification.
• Their value is protected through organic farming certification for the cultivated species and an emphasis on sustainable collection for the wild ones.
  • Specifications (Cultivation): The cultivation units follow the standards of the EU Organic Farming Regulation, using natural substrates (such as straw, sawdust, organic residues), without chemical insecticides or fungicides.

The geographical area for mushroom collection and cultivation covers the forested and mountainous regions of Lesvos, where humidity and forest vegetation favor their development.

The main areas for wild mushrooms include the pine forests (especially in the northern and central parts) and the oak and chestnut forests (in the west and south, such as the area of Agiasos and Mount Olympus of Lesvos). The volcanic soil in certain areas, combined with the high rate of forest cover and sea humidity, creates a unique microclimate. These conditions are ideal for the development of mycelia, giving the wild mushrooms of Lesvos intense and complex aromas that differ from mushrooms of drier regions. The organized cultivation units are located in areas with easy access to organic residues.

The production method is distinguished between wild collection and organized cultivation.

• Wild Collection (Mushroom Foraging): The collection of wild mushrooms is a traditional and seasonal practice (mainly in autumn and spring). It requires specialized knowledge, as Lesvos hosts both edible and toxic species. Collection is carried out with great care and respect for the ecosystem, using traditional baskets (so that the spores can fall) and a knife to cut the base of the mushroom, ensuring that the mycelium remains in the soil for the next production. Seasonality is strict, depending on rainfall and temperatures.
• Organized Cultivation (Cultivation Method): For the Pleurotus and Agaricus species, the method of intensive cultivation in a controlled environment is applied.
  • Substrate: Sterilized organic materials are used as substrate (cereal straw, sawdust, cottonseed, often with the addition of gypsum or other inorganic salts).
  • Inoculation: The substrate is inoculated with mushroom spawn (mycelium), which then spreads.
  • Conditions: Cultivation takes place in special chambers with strict control of temperature (14°C–20°C), humidity (85%–95%) and carbon dioxide, as the mushroom is a living organism and requires specific conditions for fruiting.
  • Harvesting: Harvesting is done manually in several cycles.
• Processing / By-products: The mushrooms of Lesvos, beyond their sale as fresh produce, are also processed. The main processing includes drying (naturally or in dehydrators) for long-term preservation and enhancement of aroma (Boletus, Cantharellus), as well as canning in brine or olive oil (where the excellent Lesvos extra virgin olive oil is often used).

Mushroom-related activity on Lesvos has a positive impact, strengthening the green economy and gastronomic tourism.

Organized organic cultivation constitutes a model of agricultural development with a low environmental footprint. It provides income throughout the year, in contrast to seasonal foraging. The sustainable harvesting of wild mushrooms contributes to the preservation of the biodiversity of Lesvos’s forests. In addition, mushrooms have been incorporated into local recipes and gastronomic events, attracting niche tourism (mushroom tourism) and enhancing Lesvos’s image as a destination with a quality gastronomic tradition.

Although organized mushroom cultivation on Lesvos is relatively recent (in the last few decades), the collection of wild mushrooms has deep roots in the island’s rural tradition.

Knowledge about edible and toxic mushrooms was transmitted orally and formed an important part of the inhabitants’ understanding of the forest. Historically, mushrooms, especially wild Boletus and Cantharellus, were regarded as a gift of the forest and were an important supplement to the diet, particularly during periods of fasting or meat scarcity. Recent research and the establishment of mushroom-lover associations on the island have strengthened the study and promotion of the local mycobiota.

Mushroom gathering is associated with seasonal customs and social interaction.

• Mushroom excursions: Traditionally and today, mushroom excursions in forested areas are a social event where knowledge is shared among foragers. These outings, especially after the first autumn rains, are a small celebration of nature.
• Local Cuisine: The mushrooms of Lesvos have been integrated into traditional recipes, such as omelets with wild mushrooms and mushrooms cooked with local wine or ouzo (ouzo is a traditional product of the island), highlighting the connection with other local products.