The Big M, called the (mushroom), a versatile plant.

There’s something fascinating about mushrooms that I’ve come to appreciate over time. At first glance, they might seem like just another vegetable at the market, but they’re not even vegetables. Mushrooms are fungi, and they occupy a unique space in the natural world.

What I find most interesting is their versatility. In the kitchen, mushrooms can go from being a humble side dish to the star of a meal. Whether it’s oyster, shiitake, or the everyday button mushroom, each type brings its own flavor and texture. Some are earthy, others are meaty, and all of them seem to soak up whatever flavors they’re cooked with, making them perfect for stews, stir-fries, and sauce.

Beyond the culinary side, mushrooms also have medicinal and ecological value. They’ve been used for centuries in traditional medicine, and modern studies are now exploring their benefits for immunity, mental clarity, and even mood. Plus, in the wild, mushrooms play a key role in breaking down organic matter, enriching the soil and supporting the ecosystem.

Of course, with wild mushrooms, you have to be careful, some edible varieties look dangerously similar to toxic ones. It’s one of those things where a little knowledge goes a long way.

All in all, mushrooms have earned a permanent place in my kitchen and curiosity. They’re proof that nature doesn’t need to be flashy to be powerful, or delicious.

All photos are mine.