The integration of morel mushrooms into Turkish cuisine

This study aims to increase the use of morel mushrooms (Morchella spp.) in Turkish cuisine in a more widespread and creative manner. In this context, the cultural and biological characteristics of the morel mushroom, its natural growing conditions in Türkiye, and its historical culinary uses were examined; its place in traditional and modern gastronomy was revealed through literature reviews. In the practical part of the research, original recipes prepared with morel mushrooms were developed, and selected sample recipes (tarhana soup with morel mushrooms, stuffed artichoke with olive oil, morel dessert with clotted cream, mushroom chips, and morel tea) were prepared in the kitchen. The developed products were evaluated by a trained panel of 10 panelists using sensory analysis. The panelists scored the products on a 9-point scale for several criteria, including color, smell, taste, texture, appearance, umami, and mushroom aroma. The findings showed that morel mushrooms can be successfully used in different categories, such as soup, main course, appetizer, and dessert. In particular, savory recipes such as tarhana soup and stuffed artichokes were highly appreciated, while desserts prepared with morel mushrooms were also well accepted when properly balanced. Some products (e.g., mushroom chips and tea) needed improvement in terms of consistency, aroma intensity, and taste balance. In general, this study offers concrete suggestions for the introduction of morel mushrooms into Turkish culinary culture with its high nutritional value and unique flavor, and aims to reveal the potential of a local product to create added value in the field of gastronomy.