Morel mushrooms (Morchella spp.) hold serious potential as next-gen meat alternatives, thanks to their rich polysaccharides and essential oils. Researchers found that using an ethanol–water co-solvent boosted extraction yields by over 70% for key nutrients and antioxidants, far outperforming standard methods. The extracted compounds had complex umami-rich flavors and strong free radical scavenging activity, making them ideal for functional foods and sustainable meat replacement.