Back in 1988, when fresh mushrooms had yet to earn the place they hold in the Greek diet today, Athanasios Kechagias decided to invest in a very different kind of business venture. Buying and selling fresh mushrooms was a challenging prospect at the time, as Greek consumers were largely familiar with tinned mushrooms, and even those were available in relatively limited quantities.

Over the years, the Kechagia family has played an important role in bringing fresh mushrooms into the contemporary Greek kitchen – from classic white Agaricus and aromatic oyster mushrooms to Portobello, Shiitake and more unusual exotic varieties. Behind every fresh product lies a journey that connects Greek production with flavour, variety and culinary creativity.

Kechagia Mushrooms is a family business that has grown alongside Greece’s mushroom market, helping to expand and develop the category over more than three decades. The company continues to invest in this culinary potential, finding new ways for such a versatile ingredient to take centre stage on the everyday table.

From trading to production

Starting modestly in 1988 and growing steadily over the years, the company began working with small domestic producers, laying the foundations for a business that would continue to evolve for more than three decades.

In 1997, its first major partnership with a Greek white mushroom producer expanded product distribution across Northern Greece and into supermarkets. The company later began importing mushrooms from the Netherlands, Italy and Poland.

In 2006, the second generation joined the family business, first Chronis Kechagias and later Tasos Kechagias, who have since taken the reins of the company.

A major milestone came in 2013, when Kechagia Mushrooms moved into oyster mushroom production, initially operating ten growing chambers with a monthly output of 20 tonnes. By 2018, production had risen to 150 tonnes per month and the company completed its first export.

Its presence continued to grow across Greece. Following its expansion into Athens in 2012, a new outlet opened at the Athens Central Vegetable Market in 2020. New facilities were also established in Kalochori that same year, followed by a second site in Thessaloniki in 2022.

In 2021, the company embarked on an investment in its own white mushroom production facility, completed in 2023 and marking a new chapter for Greek-grown mushrooms. The modern facility in Pedino, Kilkis, enables the Kechagia family to supply Greek white Agaricus mushrooms that can reach supermarket shelves just one day after harvesting.

The investment created around 100 new jobs and further strengthened domestic production, with the aim of serving the Greek market while also laying the foundations for future export growth.

In 2024, the company added a white mushroom substrate production facility in Perinthos, Kilkis, taking another important step towards greater vertical integration.

A world of mushrooms for every kitchen

The Kechagia Mushrooms range brings together an extensive selection of varieties, suitable for everything from everyday home cooking to more creative culinary applications.

Its core range includes white Agaricus, Brown Agaricus, Portobello, Pleurotus, sliced Agaricus and Pleurotus fillets. Their versatility makes them equally at home in simple everyday dishes and more sophisticated professional kitchens.

The company also offers an impressive selection of exotic mushrooms, including Shiitake, Eryngii, Chanterelle, Morchella, Black Trumpet, white and brown Shimeji, Portobello Flat and mixed exotic mushroom selections.

This diversity opens up a world of different flavours, textures and cooking techniques, allowing mushrooms to move far beyond their traditional role as a simple side dish. From risottos and soups to salads, starters and main courses, they can become a key ingredient in countless culinary creations.

Quality at every stage, from harvesting to packaging

For Kechagia Mushrooms, quality remains a priority at every stage of the process. Careful harvesting, secure packaging and appropriate storage conditions are all essential to preserving the freshness, flavour and distinctive characteristics of each product.

The company operates according to recognised certifications and standards including GLOBALG.A.P., HACCP and ISO, while placing particular emphasis on partnerships with Greek and European producers that meet similarly demanding standards.

This approach reflects the company’s commitment to providing mushrooms of consistent quality while respecting modern food-safety requirements and the changing needs of the market.

At the same time, Kechagia Mushrooms continues to invest in the training and development of its people and in maintaining a safe working environment.

For the Kechagia family, every mushroom represents something more than freshness and flavour. It carries with it a story that began more than three decades ago and continues to grow from one generation to the next.

From those first entrepreneurial steps in 1988 to today’s modern cultivation facilities and ongoing investments, the original vision remains very much alive: to make Greek-grown mushrooms an integral part of everyday cooking, bringing them into our homes, onto our plates and into the moments we share around the table.

Because behind such a seemingly simple ingredient lies an entire family journey – one shaped by perseverance, dedication to the craft and a lasting belief in the potential of Greek produce.