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

Vegan 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.