Oyster Mushrooms Rockefeller is the most delicious vegetarian version of traditional oysters Rockefeller. Toasty, slightly-slimy mushrooms, garlicky, butery spinach, and crispy bread crumbs on top. This is a lovely side dish but also really nice on toast for an appetizer or lunch.
FINALLY VEGETARIANS CAN HAVE SOMETHING SLIMY TOO!
I know, you're welcome.
So, if you've been reading for any length of time you know that Jay hates all mushrooms except for oyster mushrooms. He says I spend too much on purses, and I'm like THEY'RE ALL THE SAME STOP BEING SNOOTY. But also I love mushrooms and if this is the only kind I can get it's not...a dealbreaker, you know? Not at all. Jay also loves oysters and, if I'm being honest, I can eat maybe 2 before I'm totally done. I like the flavor, don't mind the slime, but I have a fear of seafood grit aka dirt aka sand in my food. If I get one teensy gritty feeling between my teeth I am DONE for the entire meal.
I have no clue how to avoid grit in seafood. I buy it at good places, I clean it how I think you're supposed to. Mussels to me are the worst offenders. What am I missing?
So, we made Oysters Rockefeller, but with a big hunk of local mushrooms we found. They're pretty classic - butter, spinach, parsley, garlic, bread crumbs and parm. The mushrooms get roasted the in the drippings from the garlic (garlic butter, guys, garlic butter), and it's a side dish, salad, appetizer (over bread duh), or lunch. You pick!...