SHIITAKE ROCKEFELLER
A recipe from Chef David Bennett of Vieux Carre in Little Rock (and featured on P. Allen Smith's gardening show), this a wonderful vegetarian take on the famous oyster dish.
Provided by Chef Kate
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F.
- Prepare the fresh shitake mushrooms by cleaning with a dry towel and then breaking off the stems at the base of the cap. Discard stems.
- Mix 2 tablespoons olive oil, 1 tablespoon Worcestershire sauce and salt and pepper to taste in an ovenproof baking dish.
- Toss the mushroom caps in this mixture to coat and cover the dish with aluminum foil and roast for 15 minutes.
- While mushrooms are roasting, prepare spinach mixture for topping.
- Melt 1 tablespoon of butter in a sauté pan, and then add about a pound of fresh spinach leaves that have been washed and patted dry. Sauté just long enough to wilt, about 1-2 minutes, and then remove from heat.
- Add 1 tablespoon of white wine, 2 tablespoons of finely chopped fresh garlic, and the juice of half a lemon and salt and pepper to taste. Toss.
- When mushrooms are done, place them cap side down on an ovenproof plate. Top each with a heaping spoonful of the spinach mixture and then top with a generous sprinkling of Panko (Japanese-style breadcrumbs).
- Drizzle with melted butter and broil until golden brown.
Nutrition Facts : Calories 124.5, Fat 9.8, SaturatedFat 3.7, Cholesterol 12.7, Sodium 123.8, Carbohydrate 7.5, Fiber 2.3, Sugar 1.4, Protein 3.1
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Thorborn Odinsson
[email protected]I'm not sure what went wrong, but my dish didn't turn out as expected. The mushrooms were rubbery and the sauce was too thin.
Cari Morino
[email protected]This is a great recipe for a beginner cook. It's easy to follow and the results are delicious.
Zakir Afridi
[email protected]I made this dish for a party and it was a huge hit. Everyone loved it!
Angel Cervantes
[email protected]This dish is a great way to get your kids to eat their vegetables.
Umer Abbasi
[email protected]I've never made Rockefeller sauce before, but this recipe made it easy. It was a great way to use up some leftover spinach.
Musu Washington
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's also very healthy.
Syed muhammad Ali
[email protected]I'm not a fan of shiitake mushrooms, but I really enjoyed this dish. The Rockefeller sauce was very flavorful.
Rabia Zahid
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
habil islam
[email protected]I was disappointed with this dish. The shiitake mushrooms were tough and the Rockefeller sauce was too salty.
Lavolia
[email protected]I found this recipe to be too complicated. It took me a lot longer to make than I expected.
Tauhid Bin Razon
[email protected]I thought this dish was just okay. The flavors were a bit bland for my taste.
Kyla Tanner
[email protected]This was a delicious and easy recipe to follow. I will definitely be making it again.
Khan Shoueb
[email protected]I've made this dish several times and it's always a crowd-pleaser. It's a great way to use up leftover shiitake mushrooms.
Kosoe Htike
[email protected]This is one of my favorite recipes. I love the combination of flavors and textures.
Darren Hawkshaw
[email protected]I made this for my family and they raved about it. Even my picky kids loved it!
Ganesh Mali
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming to make, but it's definitely worth the effort.
Fifi Bodibe
[email protected]I was a bit skeptical about using shiitake mushrooms in this dish, but I'm glad I tried it. They added a nice earthy flavor that complemented the other ingredients well.
Khanjee Khanjee
[email protected]I've never had shiitake mushrooms before, but I really enjoyed them in this dish. The Rockefeller sauce was also very flavorful.
Rjroushon Amin
[email protected]This was sooo good! I'm definitely making it again.
Mohammad Bouz
[email protected]Shiitake Rockefeller was a hit! The flavors were rich and decadent, and the shiitake mushrooms were a great substitute for traditional spinach.