The village of Yeşilüzümlü played host to the 9th Yeşilüzümlü Mushroom Festival at the weekend. The streets of the quiet mountain village were filled with stalls and exhibitions  and visitors thronged to enjoy in this popular festival.

The festivities started with the official opening ceremony and a speech from Fethiye Mayor, Behçet Saatcı. The ceremony was also attended by Fethiye Governor, Ekrem Çalık and other officials.

Fethiye Times went along and our visit is represented in photographs. We hope you enjoy them.

The official opening

The Fethiye Municipality Band played their way through the streets

The Mayor, Governor and other officials enjoyed a relaxed walk around the stalls

Visitors came in their thousands

Music and dancing

There was plenty of lively entertainment in the village square and the air was filled with the sounds of music and dancing.

Drumming & dancing at the Yeşilüzümlü Mushroom Festival from fethiyetimes on Vimeo.

Stalls and exhibitions

Every street was lined with stalls selling everything from natural wooden products to plants and flowers.

Colourful art and photography exhibitions were on display, all by local artists and photographers.

Hungry?

So many delectable choices for when you needed to fuel up!

Sit for a while

Every cafe was filled to capacity with people enjoying a meal or just watching the world go by.

 

Morel mushrooms

Of course we can’t go without mentioning the reason for the festival, the rare, delicious Morel mushroom, on sale at a whopping 150TL per KG.

Sauté and eat….delicious!

Morels are one of the most delicious signs of spring, and with just a little work, they’re incredibly easy to prepare and cook. Here are the basic steps to get them ready for the frying pan, and then what to do to make them as delicious as possible.

Sautéed Morel mushrooms – photograph courtesy of serious eats.com

WHY IT WORKS

  • Sautéing in oil over high heat allows the mushrooms to brown without the risk of burning butter.
  • A generous pat of butter added towards the end of cooking helps emulsify stock or water into a rich, creamy sauce.
  • Soy sauce adds depth while lemon juice brightens the dish up.

Click here for the full recipe courtesy of seriouseats.com

Afiyet olsun!

 

 

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