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The aim of this study was to evaluate the difference in amino acid composition between the cap and stem of Morchella esculenta -- a wild edible mushroom from the Batak Mountain, Bulgaria. The amino acid composition was determined by Q Exactive mass analyser equipped with TurboFlow LC system and IonMax II electrospray ionisation module (ThermoScientific Co, USA). Data acquisition and processing were carried out with XCalibur 4.2 software package. Twenty free amino acids, histidine, arginne, aspargine, glutamine, serine, aspartic acid, glutamic acid, threonin, glycine, proline, tyrosine, valine, methionine, leucine/isoleucine, phenylalanine, orndihydrochloride, tryptophane, lysine, 4-hydroxyproline and γ-amino butyric acid were determined in mushroom cap and stem. The total free amino acid (TAA) content of the cap was 26.17 mgkg-1 and that of the stem -42.75 mgkg-1. The essential to total amino acids ratios of the cap and the stem were 0.15 and 0.25, respectively. The most substantial difference between Morchella esculenta cap and stem was established in omithine -- 263%, followed by serine -- 18.93% and aspargine -- 20.28%. The smallest differences in the amino acid composition between cap and stem were demonstrated in proline -- 102.77% followed by glutamine -- 104.33% and glumatic acid -- 93.12% Of all 20 amino acids, only 6 were found in larger amounts in the cap than in the stem. The results showed the free amino acid content of the analysed wild edible mushroom was considerable, and that they may be important compounds contributing to the typical mushroom taste, nutritional value, and potent antioxdant properties. [ABSTRACT FROM AUTHOR]