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Mushroom Stroganoff

So I'm trying to remember to update and improve some of my old non-photogenic dishes with better pictures now that I have learned some Tasty Food Photography skills.  It's funny all this time I thought it was the food not being photogenic but I'm starting to understand that it is more likely the person behind the camera.

I've said more than once that I wished my older sister, who is an amazing photographer lived next door so I could take her food to take pictures of and to eat. ;)  I don't really even enjoy taking pictures but I do enjoy good pictures to go along with really good recipes. So I have had to learn and practice a bit.

I'm still not claiming I'm much of a photographer but just look at the difference learning a few tips and tricks can make.



This is one dish that I get lots of compliments on! Everyone seems to like it no matter what kind of diet they have! (Of course they probably have to like mushrooms and onions;) Now I'm excited that the new pictures do it some much more justice!

When I give it to my picky kids I just try not to get many mushrooms and onions in it! I have been surprised at times to find they usually eat some and don't even complain! Another child really just likes the sauce with the rice and leaves the mushrooms on their plate. (The child next to him usually eats them;) Give it a try I would love to know how your family likes it!

Mushroom Stroganoff
8 oz. Whole wheat Rotini noodles and/or
2 cups cooked brown rice
8 oz. mushrooms sliced (I like fresh best but I have used canned when out of fresh)
1 large onion chopped in LARGE pieces
1 or 2 cloves garlic minced
1 Tablespoon vegetable bullion
2 to 3 Tablespoons whole wheat flour
1/4 cup nutritional yeast
2 Tablespoons Nama Shoyu

Cook noodles and/or brown rice according to package directions. In a medium saucepan saute onion with a little oil until almost transparent add sliced mushrooms and cook until soft add garlic for 20 seconds add 2 cups of water to pot. Add bullion to mixture and bring to a boil over medium heat. While mixture is heating up, place flour in a measuring cup or bowl with 1/4 cup of water and whisk to dissolve flour. Stir flour into gravy and whisk to prevent lumps. Add nutritional yeast, Shoyu and Worcestershire sauce. Remove from heat stir in Sunflower Seed Sour Cream recipe in "This and That." Pour over noodles and/or cooked brown rice.

Tasty Food Phtography


Emily said...

This recipe is a truly-to-die-for dish! I am so glad you can come up with such yummy recipes that we can all enjoy! Thanks a ton and Have a Happy Happy Birthday!

Love you, Em

Courtney said...

That looks really good and I don't even like mushrooms. I think we will be trying this out soon.

The Cooking Lady said...

Can I move in with you? Can you imagine a meal if we put our heads and recipe boxes together?

And you can soapbox(This is It's All About Me...Sometimes, this is my other blog) all you want. But not to upset or hurt people, you may need to pull a Dragnet. 'The names and places have been changed to protect thee innocent', or something like that.

I think there are issues that need to be addressed. Like my daughter just blogged about the things Cola can do besides fill your body wiht sugar. She saw it first hand and had to get it off her chest. That was her soapbox issue. I am proud that at 14 she has a voice in what goes on around her. Go Skippy!

And if you love pancakes (And who doesn't) Then visit my blog and scope out my 3 Grain Pancakes. Oh my stars. Easy and delicious!

Travis said...

My family and I are going through the transition stage to better foods. This recipe was great. Our entire family cleaned their plates. Thanks.

Kristi said...

The new photos look fabulous!!