I am lucky enough to live and work in the Philadelphia area where we have a phenomenal vegan restaurant called Horizons. Today, while sitting outside at the pool I read a write up in Vegetarian Times about the chefs at Horizons that included some recipes. I made the Oyster Mushrooms Rockefeller and they did not disappoint! I changed it up slightly (added salt and used red onion instead of shallot to accommodate for what I had in the house) but this is basically the exact recipe from the April 2010 Vegetarian Times issue. This was too good not to share!
Next time, I may use slightly less Vegan mayo as this was very rich. Thank you Rich and Kate. This is a real winner!
Oyster Mushrooms Rockefeller
24 oz fresh oyster mushrooms, tough part of stems removed
4 tbsp olive oil divided
2 lb baby spinach
1/2 cup vegan mayonnaise
1/2 cup chopped fennel
2 tbsp Dijon mustard
2 tbsp chopped red onion
2 cloves garlic minced
salt to taste
Preheat oven to 400 degrees. Spread mushrooms in bottom of ramekins or baking dish. Heat 2 tbsp olive oil in large skillet over medium heat. Saute spinach until wilted, tossing occasionally. Spread wilted spinach over mushrooms in ramekins or baking dish. Whisk together remaining 2 tbsp oil, mayonnaise, fennel, mustard, red onion and garlic in small bowl. Spread sauce over spinach until well covered. Bake 15 minutes or until sauce begins to brown.
Garnish with fennel fronds, if desired.