Liberty Market now has awesome, locally-grown mushrooms! Thacker’s Mushrooms are grown organically and delivered fresh to Liberty at least weekly. As mushrooms will channel compounds from the media in which they are grown, mushrooms grown in polluted areas will contain the toxins from their environment. Mushrooms – like squash – are one of those foods that sucks up the toxins – know where your produce comes from!
Mushrooms contain a wealth of nutrients, including niacin, thiamin, riboflavin, folate, phosphorus, iron, panthothenic acid, zinc, more potassium than bananas, copper, magnesium, vitamin B6, vitamin D, and more Selenium (important antioxidant) than any other produce!
Mushrooms are high in protein, fiber, contain no cholesterol, and are low in fat, calories and sodium. Mushrooms have anti-inflammatory properties (triterpenes), stimulate the immune system (polysaccharides) and can help reduce the risk of breast cancer (enzyme inhibiting activity).
White button mushroom extract has been found to reduce the size of certain cancer tumors and slow the production of some cancer cells; it is prominently linked to reducing the risk of breast and prostate cancer. Shitake mushrooms are particularly high in the phytonutrient known as Lentinan, which has been linked with strengthening the immune system and helping to fight illnesses which attack the immune system. All mushrooms are an excellent source of Selenium, an antioxidant which works with the antioxidant vitamin e to protect cells from the effects of damaging free radicals.
Here is the best-ever recipe for a mushroom lasagna. If you think you don’t like mushrooms, this is the recipe that will change your mind. I cheated and - for the first time - used the Barilla lasagna noodles which need no cooking; the dish turned out as delicious as ever.
Meatless mushroom lasagna
- 8 oz cooked lasagna noodles
- 2 c (8 oz) fresh mozzarella cheese
- 1/2 cup grated Parmesan
- 3 T butter or olive oil or combination of the two
- 2-3 cups sliced mushrooms
- 1/2 cup chopped onion
- 2 cans cream of mushroom soup
- 1/2 cup milk
- 1 1/2 cup cottage cheese
Cook noodles according to package directions. In a small bowl, mix the Mozzarella and Parmesan cheese and set aside. In large skillet, add butter or oil and saute the mushrooms and onions. In a medium mixing bowl, mix the soup, milk and cottage cheese and add to the sauteed mixture and stir completely.
Put noodles on the bottom of the pan, add a layer of mushroom mixture and layer of cheese. Repeat twice, ending with cheese on top.
Bake at 350 degrees for forty minutes or so, until the cheese is melted and lasagna is completely heated through.
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