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.
1classic 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!