• Edible Gourmet Wild Mushrooms & their Seasons in Turkey

      by
      The Jonny
      Published on 13-04-2010 09:01 AM      Number of Views: 1186  
      2 Comments Comments
      Although there are many types of mushrooms that grow in the wild here, the premier league as far as the gourmet is concerned is made up of the following: Porcini, Girolle, Black Trumpet, Saffron Milk Cap, Hedgehog Mushroom, Morel, Emperor's egg, Matsutake and the Clustered Coral.
      Clearly the Porcini, Girolle & Morel are the chef's favourites and they can be hard to find as many of them are exported to meet demand in the gastronomic centres of Europe.
      The Porcini (cep) has two seasons. The first season is from May to July, peaking in June, but the second season is more plentiful when they can be found from September through to December with a particularly high yield in October.
      The Girolle, also known as the Chanterelle, also has two seasons. May to July, peaking in June, and the second, and again plentiful, season is from September to December with a high yield in November.
      The Morel, the oddshaped one of this bunch, is a single season performer, when it is active from February to May peaking with high yields in March and April.
      'Shroomers' should be extremely careful when identifying fungi and should carry a clear reference with them at all times.
      Comments 2 Comments
      1. pollyanna's Avatar
        pollyanna - 13-04-2010
        Thank you for the morels, Jonny!! delish.
      1. jamescthorne's Avatar
        jamescthorne - 07-10-2010
        Hello there Guest,
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