Lasagna Florentine with Provolone & Portobello Mushrooms For my cultural emporium, I worked with Rayna Jindal. We decided to cook something Italian, later deciding on a vegetarian lasagna recipe: Lasagna Florentine with Provolone & Portobello Mushrooms. We made the lasagna at my house, on November 6, my mom picking Rayna up from school, then we stopped at Nob Hills to get our ingredients. At first, our top choices for cultural emporium were going to a museum, going to a college, or cooking something. We eventually decided on cooking a lasagna, later choosing the vegetarian lasagna recipe from, “The Vegetarian Bible” which is a recipe book that Rayna had at her house. My mom decided it would be good if we doubled the…show more content… After putting down our bags, we all washed our hands and started preparing the ingredients. First, my mom cut off the mushroom stalks, then handed the mushrooms to me and Rayna. We rinsed the mushrooms with water, my mom showing us how we had to be careful to keep the water from going inside the mushrooms, and we started washing the spinach, but then my mom pointed out that the spinach had been already pre-washed. My mom then got out 2 cutting boards and knives, and after carefully showing us how to chop them, she left it to us while she went and prepared the lasagna noodles. After we finished chopping everything, we combined the ricotta cheese, chopped spinach, salt, pepper, nutmeg, Italian seasoning, and we skipped the eggs because of Rayna’s allergy. We tried to combine those ingredients, but the ricotta cheese was too thick and my mom just got out her disposable plastic hand mixing gloves for us to use, which made mixing the smelly ingredients a lot easier. After we rinsed our arms free of the smelly bits of ricotta cheese, we started on cooking the mushroom slices. My mom got out her wok and after turning on the stove, showed us how to toss the mushroom slices
