In Season: Almost all mushrooms available at supermarkets are cultivated, not wild, and are available year-round. The most common varieties of cultivated mushroom are mild-tasting white button, flavorful cremini, earthy portobello, and savory shiitake.What to Look For: Look for firm, smooth, and dry caps. Avoid damp, pitted, or dried-out mushrooms.How to Store: Refrigerate loose mushrooms (unrinsed) in a paper bag, and containers of mushrooms in their original package. Use within a few days of purchase.
To ensure that the lasagna doesn't come out watery, it's important that the greens go in dry. Let all the water evaporate during cooking, and then blot the leaves with a paper towel if necessary after removing them from the saute pan.
The cremini mushrooms bring selenium and potassium, not to mention a wealth of B vitamins, to this dish. Heat aids in the availability of certain carotenoids, so the cancer-fighting antioxidant lycopene present in the tomatoes grows even more powerful through the cooking process. This dish is great paired with a slice of thick-cut whole-grain bread or a serving of healthy brown rice.
The crepes can be refrigerated, wrapped in plastic wrap, up to two days; or frozen, wrapped in paper towels (to absorb moisture when thawing) and plastic wrap, and placed in a freezer bag, up to one month. Thaw completely before filling. The mushroom filling can be made two days ahead and stored in the refrigerator. When Martha made these crepes on Cooking School episode 404, she made a half recipe and finished each serving with a fried egg.