Oyster Mushroom RockefellerCourse: Miscellaneous
300-400 grams fresh oyster mushrooms
1/2 cup plant based cream
1 tsp Dijon mustard or ouzo (the recipe usually calls for Pernod but it isn’t vegan friendly so you can substitute with a different anise flavoured liquor ).
1/2 cup grated vegan Parmisan (I used a combination of store bought and homemade cashew parm
2 cups fresh spinach leaves
1/2 cup breadcrumbs
Salt and freshly ground pepper to taste
- Chop the oyster mushrooms but not too small. You want good bite size pieces.
Sauté with shallots in the vegan butter on medium heat, until tender. Set aside in a bowl.
- Add cream to the the pan and add the mustard (or Ouzo) and reduce until thick. Add half of the Parmesan and set aside in another dish
- On low heat, cook the spinach until wilted with 2 tablespoons of water. Pour the excess water into the cream mixture.
- In a separate bowl, mix remaining Parmesan and breadcrumbs, salt and pepper.
- Pre-heat the oven to broil. Place the oyster mushrooms in an oyster pan, separated casserole or regular casserole dish. If using an oyster pan, dish equal amounts of mushroom into each section, garnish with the spinach and a couple of tablespoons of cream mixture, then top with the breadcrumbs. If using one dish, follow the same directions but in layers.
4. Broil in oven to melt the cheese and lightly brown the breadcrumb. This shouldn’t take more than a minute or two. Unless you’re me and your broiler burned out before the global quarantine began, in which case, put your dish on the top rack of your oven preheated to 400 degrees and bake for about 10-15 minutes.