I bought oyster mushrooms for dinner today. Mostly the supermarkets here sell button mushrooms/common mushrooms, which for some reason are called champinjon in Swedish, but today there were locally-grown oyster mushrooms at a good price. I’ve eaten them before but usually “diluted” with the cheaper common mushrooms, and I don’t think I’ve ever cooked or prepared them myself.

The body, the core lump of it, was surprisingly dense and firm. I was reminded of the fact that mushrooms, while common in vegetarian cooking, are not actually vegetables but a kingdom of their own, perhaps even closer to animals than to plants. But they don’t have anything that I recognize as consciousness so I eat them.