Oyster Mushrooms Rockefeller

Oyster Mushrooms Rockefeller

From: Chef Richard Landau, Vedge, Philadelphia. Yield: 24 appetizer servings.

4½ lb. fresh oyster mushrooms
6 lb. fresh spinach
1½ cups olive oil
2 Tbsp. Dijon mustard
1½ cups vegan mayo
6 Tbsp. anise liqueur
1 Tbsp. salt
1 Tbsp. black pepper
2 Tbsp. crushed garlic
2 Tbsp. sugar

Remove any tough parts of the mushroom stems. Heat a large pan with ¾

Register to view the full article

Register to view this article

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.