This research explored producing valuable compounds from morel mushrooms using fermentation rather than harvesting wild mushrooms. Scientists isolated new chemical compounds from fermented morels and found some had strong antioxidant properties. This work could lead to more sustainable production of beneficial morel compounds. Impacts on everyday life: • Could make beneficial morel compounds more widely available without relying on wild harvesting • Provides new natural antioxidant compounds for potential use in supplements or medicines • Demonstrates sustainable ways to produce valuable fungal products through fermentation • May lead to more affordable morel-based products for consumers • Advances understanding of how to cultivate and utilize medicinal mushrooms