I didn't know this ...

https://www.drweil.com/drw/u/ART02935...ood-Facts.html

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Harry, you are full of really useful information - thankyou!

wow, that is really interesting. wonder what the gills do.. when you think about it, the gills face downward in a normally growing mushroom.. so normally they wouldn't get sunlight, right? It is interesting that they would absorb so much?

but, what a delicious way to get your vitamin D.

doi:10.1016/j.jfoodeng.2006.01.085

the equations says that the more moisture (M), the more D2. Also, the higher the temperature of irradiation (T), the more D2 created. However, I can't tell from this study what the range of temperature and moisture was..

but still, I guess the more moisture content of the mushroom, the more D2 that can be created for a set temperature.

Quote:

Originally Posted by scorpiotiger wow, that is really interesting. wonder what the gills do.. when you think about it, the gills face downward in a normally growing mushroom.. so normally they wouldn't get sunlight, right? It is interesting that they would absorb so much?

I wonder if this might be a clue that the earth emits some miniscule amount of UV rays?

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don't know.. maybe MadScientist would.

I know the earth emits infrared (heat) radiation. I'm no help, am I?

Mushrooms in general seem to be a "superfood". power food.

so.. I am going to post my "secret" recipe for mushroom spaghetti sauce.

ingredients:

• first.. go to the grocery store and buy plenty of mushrooms. at least a lb.
• tomato paste - a couple of cans. I buy organic tomato paste.. besides knowing that it isn't gmo.. it tastes MUCH better. really. a big difference. not so for everything, but tomato paste.. yes.
• tomato sauce.. one 8 oz can. you will mainly use the paste.. but some people to add some sauce anyway.
• also, garlic, (or garlic powder).
• Italian seasoning (easy, and you can use it in so many things),
• fennel (optional).
• red wine (optional)
• I use ground turkey, but, ground meat (or no meat) would be fine.
• olive oil (hey, this is italian.. you must use olive oil)

instructions:

1. wash mushrooms. then slice. rinse again to make sure they are clean.
2. cook ground meat (if you are using it), drain, and put aside.
3. heat the pan, put a little oil oil in.. heat, then put in the sliced mushrooms and sprinkle with salt. toss them around a bit, then cover the pan. You want to keep the liquid.. and there will be some liquid. The heat and salt reduces the mushrooms and produces a lot of "mushroom liquid"
4. when mushrooms are cooked (and smell good), add tomato PASTE. the tomato paste will blend with the mushroom liquid to make sauce. if you need to.. add another can of tomato paste. you can add the sauce if you want more of a tomato type sauce. Depends on how many mushrooms and how thick you like your sauce. this is an individual thing.
5. crush a couple of cloves of garlic and add (or add garlic powder)
6. add a tbsp. Italian seasoning.
7. optional: add a dash of wine
8. optional: add a tsp of fennel ... you will get a bit of an italian sausage taste with this. probably better to skip this the first time you make it.
9. add ground meat if you cooked it (in step 2)
10. cover and simmer at low for at least 20 minutes. longer if you have time.

you will have a sauce with a LOT of mushrooms.. and the sauce will have a bit of a more mushroom flavor because of the tomato paste and mushroom liquid.

this is good with pasta.. but you don't have to serve this with pasta.. you can serve it over plain chicken breasts. with some mozarella

my husband likes it with cottage cheese. (strange, I know.. but I tried it, and it is pretty good).

and .. a good healthy combo. tomatoes, mushrooms, garlic, oregano, olive oil, mineral salt (if you use mineral salt). what's not to like?

I like your recipes, Scorpiotiger. I don't know what "Italian seasoning" is, so can you give me a breakdown of the ingredients? Is it something you buy as a branded product? I'm sure I can put it together, once I know what's in it.
We have about a gallon of olive oil, but I must whisper this quietly - it's Greek! I pefer the Iliada brand for taste and quality.

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I don't think necessarily the Earth might emit UV, but possibly reflect it.

If you think about it, a lot of UV for example is reflected by Windows, to my understanding, although a lot can get through, depnding on the kind of furnishings you have adorning your window.

The ground could also possibly do this, or maybe the soil has a UV saturation point, like a sponge, whereby the UV is dealt with by organisms, until UV in soil is lowered enough, to take more UV.

I kind of like the thought, that UV could be reflected onto the underside of edible Fungi like that, creating the effect of increased nutrient levels, via said method.

Were this possible, the amount of reflection or any, could also theoretically depend on the type of soil, I.E. Clay, Loamy, Peaty etc etc.

well, let's see.. I buy it already made... but I use it all the time. a lot of times, I will use italian seasong, onions, garlic, olive oily for vegetables, meat, .. just about anything tastes good with it.

the ingredients of my bought Italian Seasoning:

• thyme
• garlic
• marjoram
• onion
• rosemary
• oregano
• basil
• savory
• sage

here is a recipe that sounds good:
https://www.recipezaar.com/82770

actually.. this sounds good just by itself. forget the sauce!!



I've had people say.. this is really good.. but what is it that is in it? I like it.. but I can't identify it. Then I will say.. like italian sausage? they will say, Yes!! but what is it? Then they are really surprised when I tell them.

but.. a little fennel goes a long way, imo.

another ingredient that you would not expect.. nutmeg in creamed spinach. goood.

well, I found this on PubMed:
https://www.ncbi.nlm.nih.gov/pubmed/18287364
so.. it sounds like they are good for the immune system.

interesting.. I found this:
UV SOLAR RADIATION � a basic review

I don't see how why mushrooms would be designed to catch reflected UV rather than direct rays. The normally only grow in dark or shady areas. If the gills were designed to catch UV, they would be on top.

Maybe direct rays are too strong and the cap is UV resistant, but the gills are to absorb the very weak reflected UV.

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This is not medical advice. Just opinion. Whatever you decide to do your your health is strictly your business and your choice.
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