Potential

I went to the forest yesterday. Spent two hours walking around and only found a few mushrooms. Then when I turned towards home, crossing tangled underbrush on an old log, I noticed that the log was covered in Oyster mushrooms. Pounds of them. As if some spell was broken, I started finding Chanterelles everywhere. The same places that were barren just moments ago, were suddenly dotted with golden caps popping through moss under ferns. Potential is the sweetest moment. Getting ready for a party, waiting for a friend, walking into the woods with a basket to be filled. The potential of something good to come. When the goodness happens, there is already a sadness of its end approaching, but potential ends when goodness arrives.

My exciting discovery is already a memory, a story. Mushrooms stashed, cooked and eaten. I made this with broccoli and raw hazelnuts.

1. clean and dry-sauté oyster mushrooms (no oil or water, just mushrooms in a hot skillet)until they start to stick.
2. add some oil and garlic and fry until they start getting brownish
3. add sliced ginger, young broccoli, soy sauce and some (about a 1/4 cup) vegetable broth. cook until broccoli is tender the way you like it.
4. add chopped nuts (I had the raw hazelnuts). cook a little longer.
5. squirt a little lime into it.

onto new potential