Liberty Market has locally-grown, organic mushrooms from Thacker’s Mushrooms. Because mushrooms suck up any toxins in their growing environment, it is especially critical to know where your mushrooms come from, and to purchase organically grown mushrooms.
Mushrooms contain an amazing array of nutrients, including niacin, thiamin, riboflavin, folate, phosphorus, iron, panthothenic acid, and zinc. They contain more potassium than bananas, and more selenium (an important antioxidant) than any other produce. Mushrooms contain no cholesterol, are low in fat, calories and sodium, and provide copper, magnesium, vitamin B6, and vitamin D. Mushrooms are high in protein and fiber.
In addition to the nutrients, mushrooms have some terrific health benefits. Mushrooms boost the immune system in several ways: the selenium in mushrooms is an antioxidant which helps to neutralize free radicals and thereby help reduce the risk of cancer and other diseases. The triterpenes (steroid-like molecules) in mushrooms have anti-inflammatory properties, and the polysaccharides in mushrooms stimulate the immune system. Cooking the mushrooms makes the nutrients that they contain more bio-available to you.
Mushroom and garlic linguine is a wonderful comfort food which is quickly and easily prepared. Most all of the ingredients can be purchased at Liberty Market or 2nd Street Market, and The Olive Tree at the 2nd Street Market can set you up with some awesome, naturally-flavored olive oil!
Mushroom garlic linguine
- 1 lb linguine, cooked al dente and drained
- 6 tablespoons butter
- 10 cloves garlic, minced
- 6 cups mushrooms, sliced
- 1 tablespoon chopped fresh basil
- 4 springs fresh thyme, leaves stripped off
- 1/4 teaspoon salt and pepper to taste
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh parsley, chopped
- Parmesan cheese, grated
In a skillet melt 2 tablespoons of butter. Add the garlic, allow to brown, then add mushrooms, basil, salt and pepper. Cook until the mushrooms are just tender, then add the remaining butter and olive oil. Stir and remove from heat, mix with the pasta and serve.
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Assemble the ingredients
Assemble your ingredients. The pasta in the photo is gluten-free pasta from Liberty Market. Slice up the mushrooms, chop the onions. Cook the pasta to al dente stage and drain.
Preparing mushroom garlic linguine
Melt the butter and brown the garlic in it. Add the mushrooms next, and saute with the basil, salt and pepper. Cook until the mushrooms are just tender, then add the remaining butter and olive oil.
Mushroom garlic linguine
Ta da! This tasty and nutritious dish is excellent with a salad and some garlic bread.. If there are leftovers (haha) they reheat well. Sprinkle some fresh, grated Parmesan on top before serving.