Mushrooms were not a popular item when first discussed with the students. A few stated they did not like mushrooms but this dish turn opinions around with several of them. In our dish of Mushroom Bolognese students use portabella mushroom, traditional button mushroom and baby bellas which are somewhat similar to the portabella. The students found the mushrooms to be "squishy" to cut. We served the Bolognese with whole wheat spaghetti and a side salad toss in lemon vinaigrette. Josilyn Rodriguez stated she would recommend to her family to try whole wheat pasta "sometimes". Natasha Molina liked the citrus flavor of the salad. Another successful week in the kitchen.
Nancy Hibbard & Cathy Connolly