nutritional information

Per 2-cup serving:

  • Calories: 247
  • Protein: 8 g
  • Total Fat: 16 g
  • Saturated Fat: 2 g
  • Carbohydrates: 25 g
  • Cholesterol: 0 mg
  • Sodium: 457 mg
  • Fiber: 10 g
  • Sugar: 1 g
Vegan Gluten-Free

Oyster Mushrooms Rockefeller

Oyster Mushrooms Rockefeller

Serves 6

30 minutes or fewer

This is a vegan take on classic oysters Rockefeller, created at the New Orleans restaurant Antoine's in 1899 and named after John D. Rockefeller, America's first billionaire, because of its very rich sauce. We've given instructions on how to make it in a single pan, but you can also divide the ingredients among small ramekins for individual servings.
  • 2 12-oz. pkg. fresh oyster mushrooms, tough parts of stems removed
  • 4 Tbs. olive oil, divided
  • 2 lb. baby spinach
  • ½ cup vegan mayonnaise
  • ½ cup chopped fresh fennel
  • 2 tsp. Dijon mustard
  • 2 Tbs. chopped shallots
  • 2 cloves garlic, minced (2 tsp.)

1. Preheat oven to 400°F. Spread mushrooms in bottom of baking dish or baking sheet.

2. Heat 1 Tbs. oil in large skillet over medium-high heat. Sauté half of spinach 1 to 2 minutes, or until wilted, tossing occasionally. Remove from pan with tongs. Add 1 Tbs. olive oil to pan, and repeat with remaining spinach. Spread wilted spinach atop mushrooms in baking dish.

3. Whisk together remaining 2 Tbs. oil, mayonnaise, fennel, mustard, shallots, and garlic in small bowl. Spread sauce over spinach until well covered.

4. Bake 15 minutes, or until sauce begins to brown. Set oven to broil. Place baking dish under broiler, and broil 2 to 3 minutes, or until brown and bubbly. Serve as casserole, or spoon servings onto plates.

April 2010 p.69

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(Oh I also mixed the sauce with a couple tbsp nutritional yeast)

Michael - 2016-03-28 08:16:17

This was the best thing I've ever made and a great excuse to use my new cast iron skillet! I made a couple modifications, using yellow mustard instead, topping with thinly sliced baby white potatoes and red cabbage before adding the sauce and my god so delicious! I wish I could add photos here

Michael - 2016-03-28 08:15:27

We've made this about 7 times now. We love it with brown rice. So delicious.

Joan - 2015-04-15 08:12:28

I dislike fennel. What would you use instead?

Eliza - 2013-09-26 06:01:55

made this for my omnivore husband. had baby bellas on hand and used entire bag of fresh cooking greens. omitted oil. amazingly delicious

Caroline - 2012-12-15 14:40:08

We love this recipe so much it made it to the #3 spot in you Vegan Oyster Mushroom Recipe series. Made with the freshest oyster mushrooms possible this dish was a huge hit. Read our review here.

Mushboo - 2012-10-30 21:58:13

what can i use instead of the vegan mayo?

Rachel Guidry - 2012-09-10 16:04:32

Amazing! I agree, don't skimp on the spinach.

Gabby - 2011-04-13 00:20:29

This recipe is a keeper , one change i did , was I had enoki mushrooms on hand to try out , chopped up with onion's fried in some gee and I used more fennel and less maio. Fantastic dish

Renate - 2011-04-08 12:38:22

It appears the spinach is the bottom layer - not spread on top of the mushrooms. Or was the casserole up-ended for serving as pictured?

Peggy - 2011-04-05 16:09:16

I've made this recipe several times because it's so good. Be sure not to skimp on the spinach.

ML - 2010-11-20 19:46:27

this is so good, i cooked the shallots and fennel slightly and added pernod. Cooled and then mixed in the mayo topping.

k - 2010-08-01 16:35:42


Yum-O - 2010-07-27 15:28:47

I was pleasantly surprised by this recipe and will definitely make it again. Its an easy weeknight dish to make. I do recommend sauteeing the veggies first though and next time I will eliminate the olive oil in the mustard/mayo mixture (i thought it created too much excess liquid). It would be easy to substitute the spinach w/ kale, swiss chard or other greens. This would be great w/ grated cheese on top!

Steph - 2012-02-08 18:25:42