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About the Recipe: Oyster mushrooms sub in for the classic oysters. A butter sauce flavored with shallots and garlic is mixed with breadcrumbs that top the sauteed flavorful mushrooms and broiled until golden brown. Chopped spinach is added as a salute to the beautiful green mountains in Vermont. Serve it as a first course or appetizer.
Recipe inspired by: Gesine Bullock Prado, My Vermont Table; Countryman Press, 2023. Oyster (Mushroom) Rockefeller – Recipe serves 12. Gesine states that “This is as Vermont a dish as you can ask for.”
Cook’s Note: Save the mushroom trimmings and stems in a freezer bag to use when making stock. The serving yield depends on the size of your ceramic shells. We made 6 oyster shells.
Add the butter to the skillet; let melt, then stir in the breadcrumbs and sauté until lightly golden brown and fragrant, about 2 minutes. Stir in the spinach, shallot, and garlic. Sauté for 1 minute. Remove from the heat; add the olive oil, salt, lemon zest and juice, and stir to combine
Spoon about 3 teaspoons of the sauce over the mushrooms or as desired. Broil until golden brown for about 2 to 3 minutes. Serve warm with a squeeze of lemon.
Yield: 6 to 8
pdf for Copy of Recipe – Oyster Mushrooms Rockefeller
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