This recipe was recently featured in Vegetarian Times magazine. I have never had real oyster rockefeller so I can not say how close to an original it is, but I can say it was delicious.
I had trouble finding oyster mushrooms in Lake Charles, finally I found dried ones at Albertson's. For anyone who tries this recipe 1 oz. dried oyster mushrooms = 4 oz fresh oyster mushrooms. Soak them in lukewarm water for 30 mins.-1 hour before cooking.
I also reduced the recipe a little since it would just be William and I eating. It was still a large serving. Here is my version of
I had trouble finding oyster mushrooms in Lake Charles, finally I found dried ones at Albertson's. For anyone who tries this recipe 1 oz. dried oyster mushrooms = 4 oz fresh oyster mushrooms. Soak them in lukewarm water for 30 mins.-1 hour before cooking.
I also reduced the recipe a little since it would just be William and I eating. It was still a large serving. Here is my version of
Oyster Mushroom Rockefeller
Serves 4
Ingredients
8-12 oz Oyster Mushrooms (I recommend cutting it to 8 oz.)
2 Tbsp Olive Oil, divided
1 lb. Baby Spinach
1/2 Cup Veganaise
1/2 Cup Chopped Fresh Fennel
2 tsp Dijon Mustard
2 Tbsp chopped Shallotts
1 Clove or 1 tsp minced garlic
*Preheat oven to 400 degrees
*Spread mushrooms in bottom of baking dish
*Heat 1 Tbsp oil in large skillet over med-high heat. Saute' Spinach until wilted. 1-2 minutes. Toss occasionally. May be better to split into a couple of batches depending on the size of your skillet.
*Spread spinach over mushrooms in baking dish
*Whisk together remaining ingredients in a small bowl. Spread over spinach in baking dish.
*Bake 15 minutes or until sauce begins to brown.
*Set oven to broil. Bake under broiler for 2-3 minutes until brown and bubbly.
Post a Comment