The Mushroom Council recently invited photographer Jen Moran to document a dozen new recipes. Take a look at her behind the scenes shots and commentary on these mushroom meals!
I love mushrooms! They have a fantastic array of flavors, taste meaty without any fat, and can be cultivated and harvested in a sustainable way. On top of all this, they are very versatile and can be used in many recipes as a favorful, nutrient rich ingredient. So, when asked to photgraph a dozen new recipes for the Mushroom Council, I replied with an enthusiastic, “Yes, please tell me more!” The result was a delicious culinary and photographic adventure and I’ve shared a few highlights below.
One of my favorite recipes was the Mushroom Orzo with Parsley, Lemon Zest and Olive Oil. First of all, the shapes of the enoki and oyster mushrooms were fun to photograph! After the photo shoot, we all just had to try a bowl. WOW! The lemon and parsley give it the most refreshing taste and I’m pretty sure we all had seconds!
In the next recipe, mushrooms were used discreetly in meatballs, or albondigas. We made plenty of these and shared them with our crew and family. Even if you don’t like mushrooms, you’ll love this dish! Developed by a nutritionist to lower fat and boost health benefits, this is a great affordable choice for an omnivorous crowd. You wouldn’t know mushrooms were in here unless you had the recipe!
One of the biggest hits of the day was the Jamaican Jerk wrap. The vibrant colors and flavors of these wraps brightened up the cold, wintry day. Juicy papaya, meaty button and oyster mushrooms, and a zesty hand made jerk sauce all added to the exciting colors, flavors and textures of this vegetarian dish.
Special thanks to my mushroom loving team of assistants for helping to make this delicious day a success!