OYSTER MUSHROOMS ROCKEFELLER

OYSTER MUSHROOMS ROCKEFELLER image

Number Of Ingredients 8

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2 12 oz pkg fresh oyster mushrooms, though parts of stems removed
4 T olive oil, divided
2 lb baby spinach
1/2 c vegan mayo
1/2 c chopped fresh fennel
2 t Dijon mustard
2 T chopped shallots
2 cloves garlic, minced (2 T)

Steps:

Preheat oven to 400F. Spread mushrooms on bottom of baking dish or sheet. Heat 1 T of oil in skillet over medium heat. Saute half of spinach 1-2 min or until wilted tossing occasionally. Remove from pan with tongs. Add 1 T of oil to pan and repeat with remaining spinach. Spread wilted spinach atop mushrooms. Whisk together remaining 2 T of oil, mayo, fennel, shallots and garlic in small bowl. Spread sauce over spinach until well covered. Bake 15 min or until sauce begins to brown. Set it to broil and broil for 2 to 3 min until bubbly. Citation: Vegetarian Times April 2010 p. 69