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 RockefellerServes 4Ingredients8-12 oz Oyster Mushrooms (I recommend cutting it to 8 oz.)2 Tbsp Olive Oil, divided1 lb. Baby Spinach1/2 Cup Veganaise1/2 Cup Chopped Fresh Fennel2 tsp Dijon Mustard2 Tbsp chopped Shallotts1 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.