The article highlights the start of the morel mushroom collection season in the Muğla region of Turkey, where the fungus is highly valued for its culinary and therapeutic properties. The mushroom, which appears in spring with rising temperatures, is sold at a high price of 300 TL per kilo in Muğla's market, with some exports to Italy. However, the article also points out concerns about the mushroom's sustainability due to overcollection and incorrect harvesting methods.