Oyster Mushroom Rockefeller

Posted on: September 19th, 2010 by missycoppage No Comments

Oyster Mushroom Rockefeller

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
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.

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