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Oyster Mushrooms Rockefeller

By: James Rohrbacher


by 4 members

G - BOMBS

Category: Main Dishes - Vegan

For a creative appetizer or light lunch, serve these saucy mushrooms with baked whole grain pita chips. Like all mushrooms, the delicate, mild oyster variety boosts immune function and guards against cancer.

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  • Recipe
  • My Notes
  • Nutrition Facts
  • Ratings & Comments (2)
9

Ingredients

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1 1/4 pounds oyster, (or shiitake or cremini mushrooms), cleaned, any clusters separated
2 tablespoons white wine
1 1/4 pounds fresh or frozen spinach, chopped
For the Rockefeller Sauce:
1/2 small (about 3/4 cup) fennel bulb
1/2 package (12.3oz.) firm lite silken tofu
1 1/2 tablespoons white wine or champagne vinegar
1/4 teaspoon dry mustard powder
1 tablespoon nutritional yeast
1 1/2 teaspoons Dijon mustard
1 tablespoon ground anise seeds or ground fennel seeds or ground star anise
2 cloves garlic, peeled
1/4 teaspoon freshly ground black pepper

Instructions:

Sauté the oyster mushrooms in the white wine until the mushrooms have released their liquid and most of the liquid has cooked off. Add the chopped spinach and sauté another minute until wilted.

In a high-speed blender, puree all the sauce ingredients together until very smooth.

Toss the mushrooms and spinach with the sauce.

If desired, may be served on top of baked pita chips or serve as a dip with the crackers on the side.
To make the chips, preheat oven to 350 degrees F. Separate the layers of whole grain pita pockets and cut into triangles. Arrange on a baking sheet and bake for 10 minutes. Also good with Flax and Sesame Crackers (see Member Center Recipe).

My Notes: (Click Edit to enter your notes about this recipe)

Serves 9

Per Serving:

Calories 70
Protein 8 g
Carbohydrates 9 g
Total Fat 1.2 g
Saturated Fat 0.1 g
Cholesterol 0 mg
Sodium 108 mg
Fiber 4 g
Beta-Carotene 4451 ug
Vitamin C 5 mg
Calcium 111 mg
Iron 2.8 mg
Folate 119 ug
Magnesium 69 mg
Zinc 1.2 mg
Selenium 6 ug

My Rating: 
(click on a star to select your rating)

The Major

03/20/2019 06:48 PM

Rated this recipe:

We made this exactly as written EXCEPT-no garlic and we used chinese 5 spice instead of only fennel or anise (chinese 5 spice has both!) .  I liken it to a 'funky' creamed spinach with chunks of soft mushroom.  Designed to be eaten with crackers or pita chips of some sort.  I just had it in a bowl by itself.  I am now a fan of oyster mushrooms.  Love the taste and the texture!

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Essie

07/03/2013 05:08 PM

Rated this recipe:

I made this and it was very good. The recipe does not say to chop the mushrooms though, which I found necessary. Oyster mushrooms can be quite big. They do cook down a bit, but even so, a rough chop seems like a good idea. I used a mixture of oyster mushrooms and king oyster mushrooms from a local grower. That's the other drawback—those are quite expensive. After tasting it, I don't see any reason why other mushrooms wouldn't work just as well. (I also skipped the wine and just water sauted.) I'll make it again, though there are a lot of leftovers. My husband wants to try it with some of the bean pasta sold in the store, so we will have that for dinner one night with fresh tomatoes.
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