Northern Michigan Recipes: Deep in Northern Michigan forests, the fungal fiesta that kicks off with the homely morels of spring culminates with a plethora of stunningly gorgeous autumn mushrooms. Some are edible. Beware of others. A couple decades ago, seasoned morel hunters Ken and Ashleigh Harris decided to make the learning leap into nonpoisonous fall shrooms. So they studied and studied and Ken became a recognized Michigan mushroom expert, meaning he could sell his bounty of oysters, chanterelles, black trumpets, chicken of the woods and lobsters to restaurants, shops and in farm markets. Recently the couple became licensed to process wild mushrooms under their company name Michigan Mushroom Market. Enter their Lobster Mushroom Herb Garlic Butter. As if you’d need ideas for ways to use it, here’s one to get you started. Find out more about the Harris’s wild mushrooms at michiganmushroommarket.weebly.com.