Metro Turkey, playing a role in the industry with localization projects ranging from supporting local producers to protecting products registered with Geographical Indication, traced Turkey’s local mushrooms at Şile in the fourth stop of the ‘Following the Local Trail’ project conducted in collaboration with chef Şemsa Denizsel. The event highlighted the Geographical Indication-registered Kanlıca Mushroom.
Turkey’s Rich Mushroom Diversity Emphasized
Since 1990, Metro Turkey has been working to preserve and pass on Turkish cuisine and values to future generations. In collaboration with chef Şemsa Denizsel, the fourth stop of the ‘Following the Local Trail’ project focused on protecting local and Geographically Indicated products and integrating them into modern cuisines with new interpretations, bringing Turkey’s rich mushroom diversity to the forefront.
The project began its fourth phase with a truffle hunt in the forests of Şile, where these rare fungi, growing wild and unearthed with the help of dogs, are found beneath the soil. This phase concluded with the collection of various edible and inedible types of mushrooms found in the forest.
The Role of Mushrooms in Turkish Cuisine Highlighted
In Şile’s unique forest habitat, chefs and experts, guided by mycologist Jilber Barutçiyan, learned the nuances of mushroom foraging and explored the diversity of mushrooms. Information about the role of mushrooms in Turkish cuisine was also shared during the ‘Following the Local Trail Mushroom Meeting’ with Jilber Barutçiyan. Following this, a special menu prepared by Chef Şemsa Denizsel and Emre Şen, the founder chef of Casa Lavanda, highlighted the creative uses and gastronomic potential of mushrooms in the kitchen. These experiences intimately introduced participants to the cultural and culinary heritage significance of mushrooms.
Project Initiated to Highlight Geographically Indicated and Candidate Products
At the fourth stop of the ‘Following the Local Trail’ project in Şile, Metro Turkey’s Director of Corporate Communications and Public Relations, Aslı Duran Özcan, gathered with chefs and subject experts and commented: “We believe it is crucial to support local and geographically indicated products, to bring them to the consumer, and to enable these products to continue living on plates through culinary interpretations. We launched our ‘Geographically Indicated Products’ project in 2012 as our first step in this direction, aiming to create a cultural heritage for future generations and to document these unique flavors. Last year, we started the ‘Following the Local Trail’ project to bring geographically indicated and candidate products to the forefront, to take ownership of these products, and to create awareness to ensure that these products find more space in Turkish cuisine.
Our Bolu Kanlıca Mushroom, among other local mushroom varieties, is a valuable treasure of Turkish cuisine, and through our ‘Following the Local Trail’ project, we aim to strengthen their place in our cultural heritage. We continue to say ‘There is room at the table for everyone’; we want to bring mushrooms, which perfectly support alternative dietary habits, to the center of the kitchen.
Mushrooms Available to Consumers in Both Fresh and Dried Forms
Birol Uluşan, the Fruit and Vegetable Category Manager at Metro Turkey, emphasized the diversity of mushrooms available in the country, which is also reflected on the shelves of Metro Turkey. A variety of mushrooms including Bolu Kanlıca, Porcini, Oyster, Morel, and Truffle are part of the wide range offered by Metro Turkey. These mushrooms are presented both fresh and dried, providing customers with the opportunity to enjoy these unique flavors all year round. Especially, mushrooms that are bought fresh and then dried make these flavors accessible even out of season. Metro Turkey aims to provide this diversity and quality to our customers,” said Uluşan.
Uluşan highlighted the value-added products made from mushrooms, adding, “Our innovative products such as Metro Chef Truffle-Flavored Olive Oil, Sarıkız Mushroom Pickle, Rioba Truffle Mayonnaise, and Metro Chef Truffle Honey Sauce offer opportunities to utilize the rich flavor profile of mushrooms in various dishes.”
“There are about 200 types of edible mushrooms in Turkey”
Mycologist Jilber Barutçiyan, who participated in the event, noted, “There are approximately 200 types of edible mushrooms in Turkey. Şile is known for its rich diversity and wild-growing mushrooms,” providing participants with information on how and where mushrooms can be found in their natural habitat.
Participants Were Accompanied by a Dog Trained to Find Truffles
During the event, participants were also accompanied by a dog specially trained to find truffles. Mushroom hunters give special training to these dogs to locate this increasingly valuable ingredient used in professional kitchens. Participants had the opportunity to discover valuable truffles hidden deep in the forest guided by this dog.
A Menu of Various Mushroom Types Was Prepared to Introduce the Use of Mushrooms in Turkish Cuisine
For lunch, guests were treated to a menu designed by Chef Şemsa Denizsel and contributed to by Emre Şen, the founding chef of Casa Lavanda. To showcase the application of mushrooms in Turkish cuisine and offer various recipes, they creatively incorporated fresh and dried Bolu Kanlıca Mushrooms, Thracian Black Truffles, Morel Mushrooms, and Porcini Mushrooms into their dishes.
Chef Şemsa Denizsel, aiming to demonstrate the diverse and rich uses of mushrooms in kitchens, prepared “Morel Stuffed with Liver Rice Pilaf” as the main course and “Dried Porcini Mushroom Ice Cream” for dessert. Chef Emre Şen prepared “Kanlıca Mushroom and Çorum Alaca Onion Quiche” for the breakfast menu and “Thracian Black Truffle Kekşek Crisps & Hummus” as a starter for the lunch menu. These special dishes provided the guests with a culinary experience, showcasing the various uses of mushrooms in the kitchen.
Research shows that the importance of mushrooms in gastronomy is increasing and that they have become a significant food source, especially for individuals with alternative dietary preferences.
