Giresun'da Doğal Olarak Yetişen Yenilebilir Mantarların Gastronomik Değeri

Abstract

The use of mushrooms in Turkish and World cuisines is increasing rapidly, especially in recent years, there has been a significant increase in wild mushroom picking and consumption. The aim of this study is to investigate which types of edible wild mushrooms are consumed and mushroom dishes in Giresun cuisine. In the study, qualitative research method was preferred, and the population was determined as people who know edible wild mushrooms living within the borders of Giresun province and use these mushrooms in their kitchens, who have knowledge and experience on the subject, and snowball sampling method was used. Semi-structured interviews were conducted with 23 people in Giresun Bulancak, Merkez, Keşap, Eynesil, Dereli, Yaglidere, Şebinkarahisar and Alucra districts. According to the results of the research, it has been determined that Giresun province has an ancient variety of edible mushrooms and food culture, 45 mushroom species belonging to 18 families are consumed in the province and a wide variety of dishes consisting of meatballs, roasting, frying, roasting, dip and rice are made from mushrooms.