Blue ‘Oysters Rockefeller’

This vegetarian take on an American seafood classic brings together garlic, butter, spinach, white wine, fresh herbs, and crispy breadcrumbs onto a rich one-to-two-bite flavor wave. The Blue Oyster mushrooms are savory, meaty, and perfect for sharing!

Servings: 4-8 (about 12-16 pieces)

Ingredients

• 16 ounces RI Mushroom Co. Blue Oyster mushrooms

• 4 tablespoons extra virgin olive oil

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 4 tablespoons unsalted butter

• 2 cloves garlic, minced

• ⅓ cup panko breadcrumbs

• ¼ cup freshly grated Parmesan cheese

• 1 tablespoon chopped fresh thyme

• 2 shallots, finely chopped

• 4 cups chopped fresh spinach (~4 ounces)

• ¼ cup dry white wine

• 1-3 teaspoon(s) hot sauce of choice

• Crostini or crackers, for serving

• Lemon wedges, for garnish

Directions

1. Preheat oven to 450° F. Divide the RI Mushroom Co. Blue Oyster mushrooms into 12 to 16 flat bunches, being careful to not break the pieces apart too much.

2. Place the mushroom pieces in one layer on a baking sheet. Drizzle with the extra virgin olive oil and season with salt and pepper. Roast in the preheated oven until lightly crispy, about 8-10 minutes. Remove from oven and reserve.

3. Meanwhile melt butter in a large non-stick skillet over low heat. Add garlic and sauté until fragrant and infused, about 1-2 minutes. Be careful to not burn the garlic.

4. Place the breadcrumbs in a small bowl, and using a small metal spoon, transfer half of the garlic butter onto the bread crumbs. Stir and let cool slightly before mixing in grated parmesan and thyme. Set aside.

5. In the remaining garlic butter, add finely chopped shallots and cook, stirring often, until softened, about 2 minutes. Add spinach and white wine. Cook until the spinach wilts and white wine evaporates by half, about 2-3 minutes. Add hot sauce, salt and pepper to taste. Remove from heat.

6. Scoop a heavy tablespoon of the warm spinach mixture onto each par-cooked Blue Oyster mushroom followed by a spoonful of the breadcrumb mixture.

7. Bake in the preheated oven until the tops are golden-brown, about 8-10 minutes. Remove from the oven and let cool slightly. Use a large spoon to place each mushroom Rockefeller onto a crostini or cracker and serve with lemon wedges. Enjoy immediately!

   Chef’s Notes:

   • Try our RI Mushroom Co. Golden Oyster mushrooms for a more delicate mushroom flavor.