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    Oyster Mushroom Rockefeller

    Source of Recipe

    From "The Southern Vegetarian Cookbook" by Amy Lawerence

    Recipe Introduction

    "This genius little dish was dreamed up by our good friend Michael Hughes. He did a version of it when he was the chef of a supper club dinner that we were lucky enough to attend. We love the play on words: oyster mushrooms stand in for oysters in this Rockefeller. Besides that, it tastes really great, and they're fun to eat. The rich spinach bumps up against the meaty mushroom. The whole thing is topped with a crunchy Parmesan and bread crumb topping. Oyster mushrooms can be found at many natural food markets and specialty grocery stores. However, to get the biggest and best (and the least expensive) mushrooms, seek out your local Asian foods market. You can substitute shiitake mushrooms if oyster mushrooms are not available."

    List of Ingredients

    ◦ 2 tablespoons unsalted butter, divided
    ◦ 1 tablespoon olive oil (more for drizzling)
    ◦ 12 large oyster mushroom caps, woody stems trimmed off
    ◦ Sea salt and cracked black pepper, to taste
    ◦ cup diced shallots
    ◦ 1 tablespoon minced garlic
    ◦ 2 teaspoons Pernod
    ◦ 1 tablespoon vermouth
    ◦ 1 tablespoon all-purpose flour
    ◦ cup whole milk
    ◦ 5 ounces fresh spinach, blanched, squeezed dry, and choppede
    ◦ cup shredded Parmesan cheese
    ◦ 1 tablespoon bread crumbs
    ◦ Lemon wedges, to garnish
    ◦ 2 tablespoons finely chopped parsley, to garnish

    Recipe

    In a 12-inch frying pan over medium heat, melt 1 tablespoon of the butter and add the olive oil. Once the oil has come up to temperature, sear the mushroom caps until lightly browned on both sides. This should take 2 minutes per side. Remove the mushrooms from the pan and set them aside on a separate plate. Season them with salt and pepper to taste.

    Into the same pan, along with any remaining oil and butter left in the pan, add the shallots and garlic. Cook for 3 minutes until the shallots are soft. Be sure to keep the mixture moving so the garlic does not burn. Add the Pernod and vermouth to the pan. Once the alcohol has evaporated, remove the shallot and garlic mixture and set aside in a separate bowl.

    Melt the remaining 1 tablespoon of butter in the pan. Add the flour and whisk until fragrant, about 2 minutes. Whisk in the milk, making sure there are no lumps. Once the mixture starts to thicken, add the spinach and the garlic and shallot mixture. Add salt and pepper to taste. Mix the Parmesan and bread crumbs together in a small bowl. Turn your oven on medium broil. You are now ready to assemble the dish. Gather 12 ceramic soup spoons. Place 1 tablespoon of the spinach mixture into each, 1 large oyster mushroom cap, 1 tablespoon of the Parmesan mixture, and a drizzle of olive oil. Broil for 4 minutes or until browned. Keep warm in a low oven until ready to serve. Serve garnished with lemon wedges and chopped parsley.

    Serves 2 to 4






    ❧ Note:
    If ceramic spoons are not available, serve on crostini or small rounds of buttered, toasted bread.

 

 

 


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