Gölyaka Mushroom Union

A small union of 18 licensed foragers who gather morels in April–May and chanterelles in September–November in the forests of Düzce. The mushrooms are checked on site, poisonous species are removed by experts and the harvest reaches the kitchen the same day.

Surplus is dried and used as mushroom broth in the winter menu; our starter Morel Tea is the result of this drying. We pay foragers 20% above market price per crate.

Place in the kitchen

The morel tea, mushroom mantı and the mushroom broth beside the tandır bread are products of this union. Each forager records their licence and picking area in a ledger so every batch can be traced.

During the foraging season the team goes to the picking areas twice a week; we note from which corner of the forest and after which rainfall the mushrooms appeared. These observations shape the next year's supply plan.