Morel Mushrooms – An Elusive Delicacy

This ugly little mushroom sure gets a lot of attention in Northern Michigan during the month of May. There are festivals for it, restaurants make everything “Morel”, and local songsters croon over it. Why all the buzz, you ask? The Morel is a delicacy for a reason. Its elusiveness and delicious flavor has people scrambling for it. Every year in May for 55 years, the people of Boyne City, Michigan have held the National Morel Mushroom Festival. This year it is May 14-17, 2015. Secret hunting spots are revealed and recipes shared. The local restaurants feature the Morel. There are Craft Fairs, races, hikes and tasting events. Thousands of people come to this little town to experience the ambience of this mushroom. A good year can yield hundreds of Morels. Of course, there are plenty of hunting spots all over Northern Michigan to find them. We have them growing right on our land at The House on the Hill B & B in Ellsworth. Between the mushroom and the Trillium that grows this time of year, it’s a sure sign of Spring!

Roasted Plums with Thyme, Honey and Vanilla Frozen Yogurt or Fresh Whipped Cream

Since we do a three course gourmet breakfast for our guests, I am constantly trying to find great fruit recipes that you wouldn’t necessarily make at home. The following is a beautiful and delicious fruit course.

2 Tbsp. granulated sugar

3 Tbsp. honey

4 firm purple plums

1 sprig fresh thyme

vanilla frozen yogurt or Fresh Whipped Cream

1. Preheat the oven to 350 degrees.

2. Line a rimmed baking sheet with parchment paper a bit larger than the pan, to contain the juices.

3. Sprinkle the sugar on the parchment, then pour the honey onto the parchment.

4. Halve the plums and place cut-side down on the sugar and honey.

5. Sprinkle half of the thyme leaves onto the honey, and reserve the rest to garnish before serving.

6. Roast the plums for about 15 minutes, removing them from the oven just before they start to lose their shape or you see the   skin wrinkle.

7. Place two halves in a bowl. Spoon some of the roasting liquid over the fruit. Add a scoop of vanilla frozen yogurt or whipped cream on top, and sprinkle with the rest of the thyme leaves.

(Recipe courtesy of Dana Moos)

Photos taken by The House on the Hill Bed & Breakfast

Place the plums cut-side down on top of sugar and honey. Sprinkle thyme leaves over the plums and into the honey.

Turn two halves of the plum and place in a serving dish. Drizzle juices over the plums and top with frozen yogurt or whipped cream. Sprinkle thyme leaves over the whole creation!