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Look down to find Michigan's treasures

Wednesday, May 14, 2003 11:10 AM EDT

By MARCIA STEFFENS

All the first 15 years I lived in Cass County I was missing one of its treasures, until a friend educated me on finding morels almost in my backyard.

Hunting in the woods for the delicious mushrooms some people believe is an art. Looking at how much they command at the Farmers' Market they are worth their weight in gold.

"They are near oak trees." "You will find them under umbrella plants." "Look on hills." These and other pieces of advice have been offered to me, a novice hunter. Still I believe it comes down to luck.

The friend I hunted with recently e mailed me that he has only found finger sized ones in northern Indiana -- just enough to get his mouth watering.

True hunters watch for watch the stage certain weeds and wildflowers as they are emerging. Also rain and warm weather are critical to when the morels seem to appear one day where there were none the day before.

One fact is don't expect anyone to tell you where they found the basketful they picked. Not even closest friends share those secrets. Often the spot that was good last season will reap rewards this year.

They recommend you cut the stem with a knife. Don't remove the root or you won't find any the next year. A mesh sack like potatoes come in is also good to carry your finds, as the spores drop out as you look for more. Plastic bags are not recommended as they encourage bacteria to grow.

Since I am allergic to many foods, I am extremely careful about mushrooms, many of which can be poisonous. I take along a human guidebook, an experienced outdoorsman. Still there are many guide books available.

Even when I am assured the morels are safe, I only eat a few. Floured with salt and pepper, fried in butter, they are simply wonderful.

Restaurants in Michigan serve special dishes during this morel season. Tabor Hill Winery in Buchanan offers sauteed morels and Duck Proscuitto and Grand Ronde Rabbit with angel hair pasta.

The West Michigan Tourist Association keeps a list of events and festivals throughout its area which center around morels. They also offer some recipes which really sound worth trying -- if you were lucky on your hunt.

Michigan Morel Stuffed Pork Loin Chops with Michigan Maple Syrup Glaze

Provided by Chef Nick Petruska, Maxfield's Restaurant, Wyman

Ingredients:

4 bone-in pork loin chops

4 oz fresh morels cleaned and medium diced

4 oz medium diced onions

1 cup dry white bread crumbs

Dredging Flour:

1/2 c flour

1 tbsp garlic powder

1 tsp kosher salt

1/2 tsp white pepper

2 tsp paprika

Sauce:

1/2 c Michigan Maple syrup whisked with...

2 oz Dijon mustard

2 oz clarified butter

4 oz Michigan Resiling wine

Prepare dredging flour. Using filet knife, cut a horizontal pocket in each pork chop by inserting the knife beside the bone and sweeping through the center using gentle back and forth motions. Leave a 1/4 to 1/2 inch border uncut on the inside. The opening by the bone should be wide enough to insert some of the morel filling.

To prepare the filling, saute the mushrooms with medium diced onions with 1 oz of the clarified butter until onions are translucent. Add the bread crumbs and remove from heat. Season with a pinch of salt and pepper and cool in refrigerator.

When stuffing is chilled, divide the morel mix and stuff each chop. Lightly season pork chops by dredging them in flour -- shaking off the excess. Pre-heat medium-large saute pan on medium-high heat. Coat pan with clarified butter and carefully place chops in pan to sear and brown for 3 to 5 minutes, forming a crust. Flip chops over and cook for an additional 3 minutes. Deglaze the pan with the wine and brush the chops with the maple syrup mixture. Bake in 350 degree oven for an additional 10 minutes, brushing again with maple mixture at 5 minutes. Check for internal temperature of 155 degrees. Once plated, drizzle with remaining sauce.

Stuffed Morels

Unlimited large morels

Butter, as needed

1 lime

Chopped green onion

Garlic, squeezed

Your choice of herbs

Cooked Jasmine or Basmati rice

Instructions: Mix herbs, green onion and lots of squeezed garlic into rice. Stuff the morels with the rice mixture and bake in a covered pan for 30 minutes at 350 degrees. Melt a generous portion of butter and more squeezed garlic and pour on morels after 15 minutes. Just before serving, pour on juice from fresh lime.

Marcia Steffens is the managing editor of the Cassopolis Vigilant and the Edwardsburg Argus.

She can be e-mailed at marcia.steffens@leaderpub.com.

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