Do you believe in signs?
That the universe speaks to us in certain ways and we must make sure
that we take the time to stop and listen?
That when we listen to what is truly in our hearts and take action, no
matter how small or seemingly insignificant, the energies-that-be will show us
tokens of reassurance that we are indeed doing the right thing and provide us
with enigmatic helping hands?
stars in my eyes and a song in my heart.
Part of me is scared to believe it, clinging to that safe harbor,
unwilling to rock any boats for fear of losing precious cargo. And part of me is a boring old frumpy realist,
punching in my card, clacking at my keyboard, and not believing it at all,
repeating my worn-thin mantra of “you gotta do what you gotta do”.
At this point, I honestly don’t know.
But I am looking at things in different ways. I am finding more opportunities to simply ‘be
open’. I’m enticing myself to go down
paths I have been too timid to try before. And if it doesn’t lead anywhere, that’s fine too,
I would have been enriched simply by the journey.
slightly scary path may be the best road you ever chose, and that safe harbor
may not be as safe as you thought.
- 200-230 grams oyster mushrooms
- 3 tablespoons olive oil
- 1 scant teaspoon ground cumin
- 1 scant teaspoon pimenton de La Vera, dulce (or any
- Sea salt and freshly cracked black pepper, to taste
- Optional: a couple of dashes cayenne pepper if you want it spicy
pimenton/paprika, salt, and pepper (and cayenne if using) in a bowl. Mix with your hands, tossing and turning
gently, until all the mushrooms are evenly coated with oil and spices. Adjust seasoning if needed.
lined baking sheet (as if you are making granola). You want them to roast properly, not stew in
their own juices, so take care to make sure they are all in one layer and not
on top of each other.
for about 45 minutes to 1 hour. Check at
the halfway mark to see how it’s going.
If some mushrooms look like they are getting a bit to burnished on one side, flip
them over. You want the mushrooms to be
bronze with toasty edges. Once they have
reached this state, remove from the oven and serve. You can serve this warm or at room
was bacon at first. Make no mistake, in
my book that is high praise. But just to
set the record straight, they are mushrooms, not bacon. That being said, you could easily use this in
many preparations where you would normally use bacon bits: in salads, to top
soups, on top of a sour cream laced baked potato, endless possibilities
here. I originally made these as part of
my condiments for a batch of this curry.
I’ve also had them piled high on melted white cheese covered toast.
juicy while the thinner outer edges become crisp.
I could eat these like chips, seriously! You
can serve this as is, as part of an appetizer spread, or, as suggested above,
as an absolutely delicious condiment/side dish.
You can also mix it through cooked rice, couscous, or quinoa, crown with
a fried egg, and call it a full meal.
I’ve used cumin and pimenton de La Vera here because I love this
combination of flavors but you can certainly replace with any other herb or
spice that you prefer.
I procured these lovely mushrooms from the Ministry of Mushrooms, which I’ve mentioned before. I really believe in supporting our local artisans…especially when they are as passionate about their produce as these fellows.
like bacon (but can actually be used like both) or something more complicated
as, say, the rest of your life, just remember that things aren’t always what
they seem. And that can go both
ways. So keep your eyes open for the
good (it’s there I promise you!), but at the same time do not be blind to the
not-so-good that is sometimes cloaked in sheep’s clothing.