Mushroom Hunting
Türkiye is a true paradise for discovering and devouring wild mushrooms.
Türkiye is a true paradise for discovering and devouring wild mushrooms.
Türkiye is a true paradise for discovering and devouring wild mushrooms. Forest mushrooms begin growing abundantly in October – one of the best times to grab a basket and go mushroom hunting!
The country is home to around 12,000 mushrooms, ranging from the chanterelle to the morel, and among the 200 edible species here, at least 15 varieties are in high demand worldwide.
Among the wild mushroom species grown in Türkiye, chanterelles and porcini are gourmet favourites.
The autumn chanterelle grows around the Black Sea region and in the forests of the Marmara Region close to the Black Sea; porcini grows in almost every region; and the cedar mushroom is abundant in the cedar forests in the Taurus area.
Another global favourite, the precious morel mushroom, is not an autumn species, but appears abundantly in almost every village market in the spring. If you visit Kastamonu in the fall, you can enjoy the pleasure of cooking the giant milk cap mushrooms that fill the stalls in the markets. If you have an interest in distinctive regional flavours, Türkiye offers numerous routes to explore!
Traditional open and covered markets can be found in every city in Türkiye.
Türkiye is internationally known for its rich gastronomy, with each region having its own unique cuisine as well as a variety of traditional agricultural and food items. In fact, the UNESCO Creative Cities network declared the city of Gaziantep a “City of Gastronomy” in 2015; the city of Hatay joined the network in 2017, and the city of Afyonkarahisar in 2019. With numerous gastro routes to take your taste buds on a spectacular journey, immerse yourself fully in the food traditions, taste local delicacies and discover the country’s rich culinary heritage!
Turkish cooking uses an abundance of fresh, leafy herbs that are rich in flavour and have additional health benefits.
Türkiye has long been regarded as the homeland of viticulture and the earliest wine culture in the world.
Traditional open and covered markets can be found in every city in Türkiye.
Türkiye is internationally known for its rich gastronomy, with each region having its own unique cuisine as well as a variety of traditional agricultural and food items. In fact, the UNESCO Creative Cities network declared the city of Gaziantep a “City of Gastronomy” in 2015; the city of Hatay joined the network in 2017, and the city of Afyonkarahisar in 2019. With numerous gastro routes to take your taste buds on a spectacular journey, immerse yourself fully in the food traditions, taste local delicacies and discover the country’s rich culinary heritage!
Turkish cooking uses an abundance of fresh, leafy herbs that are rich in flavour and have additional health benefits.
Türkiye has long been regarded as the homeland of viticulture and the earliest wine culture in the world.
Traditional open and covered markets can be found in every city in Türkiye.
Türkiye is internationally known for its rich gastronomy, with each region having its own unique cuisine as well as a variety of traditional agricultural and food items. In fact, the UNESCO Creative Cities network declared the city of Gaziantep a “City of Gastronomy” in 2015; the city of Hatay joined the network in 2017, and the city of Afyonkarahisar in 2019. With numerous gastro routes to take your taste buds on a spectacular journey, immerse yourself fully in the food traditions, taste local delicacies and discover the country’s rich culinary heritage!
Turkish cooking uses an abundance of fresh, leafy herbs that are rich in flavour and have additional health benefits.
Türkiye has long been regarded as the homeland of viticulture and the earliest wine culture in the world.
