The sunshine food…mushrooms make omelets good to go

Add sunlight and grow your own vitamin D! Mushrooms are the only item in your produce section that can provide this important nutrient.

Grow your own mushrooms

Enjoy Vinny’s photo story about the magical mushroom garden he grew in his own home. Put your store-bought mushrooms in a sunny window with the gills facing up and increase their vitamin D content in a 2 days by up to 1000 times. “Majic!!!” Then make yourself a tasty, easy mushroom omelet, packed with vitamin D.

Check out the recipe at the end of this post.

A mini mushroom farm arrives in the mail

Slit the plastic, add water and some sunshine, and wait. Mist twice daily to keep it all moist.

Overnight, MAJIC! Look at all those little blue-headed mushroom caps that popped up while we slept🙂

In a few days, they’re big enough to eat!

Harvest them, and make yourself a mushroom omelet – mmmm!

Mushroom nutrition

Last week I told a story about how mushrooms helped cure the Faerie Queene’s woes. Read it here to learn what mushrooms can do for your own good health… a LOT.

If you want to try growing mushrooms yourself, order them here  (this plug is entirely unsolicited and freely given, just for the fun of it).

Mushroom omelet with onion and spinach

Easy Mushroom Omelet
Serves one

• One bunch of  mushrooms from your own mushroom farm (about 8 ounces)
• 1/4 cup chopped onion
• 1/4 cup chopped fresh spinach (if you have it)
• a little sea salt and some pepper (to taste)
• 1 tablespoon canola oil
• 2 tablespoons or so of grated romano or parmesan cheese
• 1 or 2 eggs, lightly whisked

Cook it up

1. If your mushrooms are dried out, soak them in enough boiling water to cover for half an hour or so. Then chop them up into pieces the size of your little fingernail. The vitamin D remains amazingly stable.
2. Chop up some onion and spinach (if using)  into similar-sized pieces.
3. To a cast-iron or nonstick frying pan, add the oil. On medium heat saute the onions and mushrooms until they are limp and brown. Throw in the spinach and the cheese, stir and add salt and pepper to taste. Take the mixture out of the frying pan and put it onto a small plate.
4. Add a dab more oil to the pan if needed and pour the whisked egg(s) into the hot pan. The eggs should begin to set almost immediately. Spread the mushroom mixture over half the egg. Once the egg has set, use a metal spatula to flip the egg over the mushrooms, then to serve the entire omelet onto your plate.
5. Garnish with toppings. I used turmeric, cilantro and Greek yogurt.

Mushroom omelet with turmeric, cilantro, and Greek yogurt