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| Chef | |
| Submitted | August 10th 2010 |
| Cuisine | Vegan |
| Category | Appetizer |
| Level | Intermediate |
| Servings | |
| Rating |
Ingredients
2 12 oz pkg fresh oyster mushrooms, though parts of stems removed
4 T olive oil, divided
2 lb baby spinach
1/2 c vegan mayo
1/2 c chopped fresh fennel
2 t dijon mustard
2 T chopped shallots
2 cloves garlic, minced (2 T)
Vegan take on the classic
Directions
Preheat oven to 400F. Spread mushrooms on bottom of baking dish or sheet. Heat 1 T of oil in skillet over medium heat. Saute half of spinach 1-2 min or until wilted tossing occasionally. Remove from pan with tongs. Add 1 T of oil to pan and repeat with remaining spinach.
Spread wilted spinach atop mushrooms. Whisk together remaining 2 T of oil, mayo, fennel, shallots and garlic in small bowl. Spread sauce over spinach until well covered. Bake 15 min or until sauce begins to brown. Set it to broil and broil for 2 to 3 min until bubbly.
Spread wilted spinach atop mushrooms. Whisk together remaining 2 T of oil, mayo, fennel, shallots and garlic in small bowl. Spread sauce over spinach until well covered. Bake 15 min or until sauce begins to brown. Set it to broil and broil for 2 to 3 min until bubbly.
Citation: Vegetarian Times April 2010 p. 69