Pity the poor mushroom. Whether in spirit or in salads, this soft, squishy living being often gets lumped in with “plants”–at least if it’s edible or pretty. After all, a lot of people don’t want to think that the tasty portabella is of the same kingdom as ringworm (even if they’re only very distant relations).
Yet it is very important to remember that fungi are their own beings, without chlorophyll or flowers, and transmuting the nutrients of the soil in their own way. While they share some characteristics with plants, they are in fact more closely related to animals, believe it or not.
Still, for purposes of my work, I’ve been expanding my awareness of my bioregion not just to the plants, but to these other relatively quiet beings that attach themselves to a spot and stay there (generally) for life. They’re oddly compelling, with their almost alien appearances, and their ability to spring up quickly, sometimes literally overnight. I’ve seen colorful shelves on nurse trees in the forest, and carefully picked my way around little brown “umbrellas” on the dew-covered lawn early in the morning. In my home, too, they’ve made their presence known, whether in baking yeast or in the black mold that plagues many older Pacific Northwest buildings.
One fungus in particular made a recent appearance, not just in the flesh as it were, but on a totemic level. Every week I clean a set of buildings owned by my rental company in exchange for a rent reduction. In the back of one of the buildings is a strip of mulch between a sidewalk and a fenceline; no one really does much there other than go out to smoke, and it’s too far away from the landscaping to ever get any real care (to include chemicals). Several weeks ago, when Portland was still having its wonderfully rainy spring, I happened upon several rather wrinkly, golden-brown mushrooms in the mulch. A few had already been stepped on and the ground around them was littered with cigarette butts, so I was reasonably sure no one was particularly concerned about them (never mind actually knowing what they were).
I, on the other hand, was incredibly excited. After triple-checking their identity, I went back and collected the mature mushrooms, and a few weeks later gathered a smaller bunch before the rest were trampled. I ended up with about two pounds in total by the time all was said and done, a very good deal given that these can fetch a pretty high price!
See, morels are notoriously difficult to cultivate. You can spread spores on a log like other mushrooms, but this particular species is quite finicky compared to others. The wild spawning sites of morels are very closely guarded by those who know where to find them, and even then not every spot will have morels every year. Hence the high price these command at markets.
So it was no small thing that I managed to procure so many of these mushrooms at no cost other than my research and effort. In the process of carefully cleaning and preserving the morels, I worked with the totem Black Morel. Not surprisingly, this totem commended me on taking the rare opportunity I stumbled upon. Like the mushrooms themselves, I had a small window to act quickly, I made the most of it, and was rewarded for my efforts. I learned more for the future, too, both for that particular location and research for future morel hunts.
And this is a pattern that has resonated in other areas of my life. Part of what has helped me be successfully self-employed has been the ability to see a good opportunity when it presents itself, and being willing to go out and search for even more if need be. I’ve taken chances in relationships as well, and while I’ve had my fair share of upsets, I’ve generally come out ahead, with a long history of wonderful partners and lovers.
I’ve also learned caution. Just as a morel won’t come up if the ground is too dry, or conditions are otherwise unfavorable, I’ve also learned when to wait, and when to cut my losses. Not every time is the best to act, and timing choices right—whether in business, love, or culinary activities—is crucial to success. Caution in information is also a must-have. While morels are one of the easier mushrooms to positively identify, there are a few poisonous look-alikes, and even morels can be toxic if incorrectly prepared.
These are the places where Black Morel and I connected, and while we’ve only had a little time to work together since we first formally met, the combination of knowing when to take action and when to wait has been something we both value deeply. Black Morel has already helped me to be more resourceful in my everyday life, and has helped me hone my awareness of the opportunities around me. Not surprisingly, I’ve even had a few unexpected windfalls and offers come my way in the past several weeks.
In return, Black Morel has simply asked me to treat hir children well when I pick them, to leave some to spore for the next season, and to always prepare them with care and reverence. S/he seems to enjoy watching me and helping me with the ongoing balance of “act and wait”. As they say, I believe this could be the start of a beautiful friendship.