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
- 1/2 cup vegan mayonnaise
- 1/2 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.
- Calories: 247
- Carbohydrate Content: 25 g
- Fat Content: 16 g
- Fiber Content: 10 g
- Protein Content: 8 g
- Saturated Fat Content: 2 g
- Sodium Content: 457 mg
- Sugar Content: 1 g