Oyster Mushroom Rockefeller – a new plant-based take on an old classic – you could say that it has been “veganized.” But really, it’s kind of its own thing, too.
Oyster mushrooms are unlike any other mushroom, in my humble opinion. They do not have that chewy, styrofoam-like texture like their fellow fungi sometimes have. Instead, they are tender and soft and extremely delicate. When sautéed, the mushrooms turn a beautiful golden brown and have a very umami, meaty flavor. Quite simply, they are the mushroom to eat, especially for those who do not like mushrooms in general.
Also, since they tend to grow on wood, they’re less dirty and require less cleaning than other kinds of mushrooms, many of which grow on dirt. Nevertheless, I would still recommend gently wiping off their gills with a paper towel before cooking.
In this recipe, the sautéed mushrooms in combination with the lemony spinach-shallot mixture (with some nutritional yeast) and crispy thyme-flavored bread crumbs all work harmoniously together atop a crunchy baguette, a.k.a. the mock oyster shell as it relates to the traditional dish. But unlike the traditional Oysters Rockefeller, you can eat the shell in this recipe.
Overall, I would recommend you make this appetizer for a fancy party or a new years fete, in which case double the recipe to make 12 mid-sized baguettes slices. Maybe even dare some of your mycophobic friends and relatives to try this – this dish is a persuasive argument in favor of fungi, and it may just change their minds.
So whatever your particular stance on edible fungi, give this Oyster Mushroom Rockefeller a try! It’s fancy, fun and incredibly delicious.
Oyster Mushrooms Rockefeller
Equipment
- Oven broiler
- Skillet
Ingredients
For the spinach-shallot filling:
- 1 tablespoon olive oil
- 2 cloves of garlic, minced
- 2 medium shallots, minced
- 1 tablespoon lemon juice
- ¼ cup nutritional yeast
- 3 cups fresh spinach, de-stemmed
For the mushrooms:
- 3 clumps oyster mushrooms, de-stemmed (~2 cups)
- 1 tablespoon olive oil
- Dash of salt
For the breadcrumbs:
- ⅓ cup panko breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon nutritional yeast
- ¼ teaspoon dried thyme
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- Some freshly ground black pepper
For assembly:
- 1 classic baguette, diagonally cut into ovular slices
- Olive oil, for brushing
Instructions
- In a skillet with 1 tablespoon of olive oil over medium heat, sauté the garlic and shallot 2 to 3 minutes minutes, until the shallot becomes rather translucent. After that, add the lemon juice, nutritional yeast, and spinach and cook for another 3 minutes, just until the spinach is wilted. Transfer that mixture to a bowl and cover to keep warm.
- Then, in the same pan, add your mushroom heads, using an additional tablespoon of olive oil (also be sure to gently wipe the gills of the mushroom with a paper towel beforehand to eliminate any dirt). Sprinkle the mushrooms with a little salt, and sauté for 7 to 9 minutes, until tender. Let the mushrooms sit in the pan without agitating them too much, allowing them to turn golden on each side. Turn every once and awhile but not too much.
- In the meanwhile, combine your panko breadcrumbs, olive oil, nutritional yeast, dried thyme, salt and pepper in a small bowl.
- Turn your oven on to broil, and arrange your slices of baguette on a baking sheet. Brush the baguette slices lightly with olive oil. Broil just until the bread starts to turn golden. Remove from oven, but leave broiler on.
- Flip the baguette slices over, and depress the soft side with a large spoon. Now, spoon your spinach-shallot mixture into the depressed center of the baguette, topped by the mushrooms, and garnished with a nice sprinkling of breadcrumbs.
- Return the loaded baguette to the broiler, and broil just long enough so that the breadcrumbs turn golden and crispy – this shouldn’t take more than a minute or two, so watch them carefully! Enjoy your Oyster Mushroom Rockefeller!
Nutrition
Oyster Mushroom Rockefeller
Did you find this vegan oyster mushroom rockefeller delicious or interesting? Then, why not check out these chickpea tuna melts, too!
As always, if you gave this recipe a try, leave me a comment and rating before you go.
May you have good food in good company,
That Vegan Nephew
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I haven’t tried these yet, but they sound delicious! I look forward to making these.
Thank you! I’d recommend it – they really are quite tasty.