In Turkey, Wild Mushrooms Start Appearing With the Passing of the Summer Heat and the Coming of the Cooler Season. After Careful Picking, Sorting, and Cleaning, Local Chefs Prepare Mushroom Dishes on a Seasonal Basis Throughout Their Restaurants in Istanbul.
WHAT TO LOOK FOR
There is no shortage of mushroom types in Turkey–in fact, there are over 12,000 varieties. Some examples include porcini (çörek mantari), chanterelle (sari kiz or tavuk mantari), red pine mushroom (kanlica mantari or çintar), black trumpet (borazan mantari), and black morel (kuzu göbei).
WHERE TO BUY THEM
This story is from the September/October 2017 edition of The Guide Istanbul.
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This story is from the September/October 2017 edition of The Guide Istanbul.
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