Get ready for sensational flavors and the easiest snacks to eat! Mezes Pleurotous is our favorite.
Agronomists Lefteris Lahouvaris and Thanasis Mastrogiannis have been working in mycology since 1995. At the foot of Mount Dirfys, they created the model production and packaging unit for mushrooms, which are cultivated in an area with an excellent microclimate, which leads to their excellent growth.
Mezes Pleurotous, are pleurotus mushrooms, marinated in oil, homemade apple vinegar, lovage, bay leaves, thyme and citrus peels. In the jar they are placed after pasteurization, they can be kept for up to 2 years, so forget the classic cans with many preservatives. Here we have something completely natural and delicious, without dyes and without flavor enhancers.
Veal fillet, with meze pleurotus sauce, is the ideal way to enjoy it. But if you get bored of cooking, open it and eat it as it is. We said it's Mezes, name and thing!
