Michael Davis
Oyster mushrooms Rockefeller is a vegetarian dish that is prepared similarly to oysters Rockefeller, substituting oysters with mushrooms. It is an affordable, rich, and delicious dish that originated in New Orleans in the late 1800s when a chef ran out of escargots and substituted them with oysters. The name Rockefeller reflects the richness of the dish.
| Characteristics | Values |
|---|---|
| Dish | Mushrooms Rockefeller |
| Type | Appetizer |
| Cuisine | American |
| Origin | New Orleans, Louisiana |
| Year | Late 1800s |
| Ingredients | Mushrooms, Spinach, Parmesan Cheese, Garlic, Breadcrumbs, Butter, Cream, Black Pepper, Dry Spanish Sherry |
| Recipe | Bake mushroom caps filled with spinach, parmesan cheese, garlic, and breadcrumbs, topped with cream sauce and crispy breadcrumbs |
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What You'll Learn
Oyster Mushrooms Rockefeller is a vegetarian dish
This vegetarian version replaces the oysters with mushroom caps, making it an affordable and delicious option. The mushrooms are baked in an aebleskiver pan and filled with a spinach, garlic, and cream mixture. The cream sauce used in this dish is made by cooking cream and reducing sherry, resulting in a slightly thickened consistency. The mushroom caps are then filled with this spinach mixture and topped with breadcrumbs, which are then baked for a few minutes.
The Oyster Mushrooms Rockefeller recipe has all the classic flavours of its oyster counterpart, without the need for expensive ingredients like oysters and French liqueur. Instead, reasonably priced dry Spanish sherry can be used as a substitute. This dish is a great way to enjoy mushrooms, with their unique flavour and texture, in a rich and decadent way.
This recipe is a fun and simple twist on a classic dish, making it a great option for vegetarians or those looking for a more affordable option. The use of oyster mushrooms specifically adds a delicate and tasty touch to the dish, making it a delightful and satisfying meal or appetizer.
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It is prepared similarly to Oysters Rockefeller, but with mushrooms
Rockefeller mushrooms are prepared similarly to Oysters Rockefeller, but with mushrooms instead of oysters. Oysters Rockefeller is a decadent, dressed-up, and polarizing dish that has been around for over 130 years. It was invented in 1889 at Antoine's Restaurant in New Orleans and named after John D. Rockefeller, the richest man in the world at the time. The dish typically consists of oysters in the shell baked beneath a rich, buttery, and green sauce.
To prepare Oysters Rockefeller, you will need live oysters in the shell, shallots, spinach, cream cheese, half-and-half cream, and cheese such as Pecorino Romano or Parmesan. The base of the sauce is typically made with rich, creamy butter, and the green colour is often achieved with spinach. Some recipes also include lemon juice to brighten and balance the flavours.
- Shuck the oysters using an oyster knife to carefully open the shells and release the oyster, then place the open oysters on a sheet pan and refrigerate until needed.
- In a large skillet over medium heat, sauté the shallots in butter or olive oil until tender.
- Add the spinach and season with salt and pepper. Cook until the spinach is wilted, stirring occasionally.
- Add the dairy ingredients (cream cheese, half-and-half, and cheese) to the skillet and mix until well combined and the cream cheese is melted, resembling creamed spinach.
- Place a tablespoon of the spinach mixture on each oyster and top with breadcrumbs (optional).
- Broil the oysters for 5-7 minutes until golden brown.
To prepare Rockefeller mushrooms, you would follow similar steps but substitute mushrooms for oysters. The specific type and preparation of mushrooms may vary depending on the recipe. However, the overall preparation and sauce should be similar to the traditional Oysters Rockefeller dish.
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It is an affordable dish
Oyster mushrooms Rockefeller is a vegetarian dish that is affordable and simple to make. It is a twist on the classic Oysters Rockefeller dish, which is said to have originated in New Orleans in the late 1800s when a chef ran out of escargots and substituted them with oysters. The name Rockefeller reflects the richness of the dish.
The mushroom version of this dish replaces the oysters with mushroom caps, which are a more affordable option. The pricier French liqueur is also replaced with reasonably priced dry Spanish sherry. The dish is prepared by filling the mushroom caps with a spinach, cream, sherry, and pepper mixture. This is then topped with a parmesan and garlic breadcrumb mixture and baked in the oven.
The entire dish can be made in a skillet, making it a convenient option for those without specialized kitchen equipment. The rich and delicious flavors of this dish make it a unique and enjoyable vegetarian option. The crispy breadcrumbs on top add a nice texture to the dish.
With only eight ingredients required, this dish is a great way to enjoy a tasty and affordable meal. The use of mushrooms instead of oysters makes it a cost-effective option without sacrificing flavor. This dish is a great example of how a few simple ingredients can come together to create something exceptional.
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It is baked in an aebleskiver pan
Aebleskiver pans are a specialised type of cooking tool with unmistakable hemispherical divots. They are used to make spherical pancakes, a staple Scandinavian delicacy. The pans are commonly found in American antique malls, but their popularity in American home kitchens is attributed to Chuck Williams, the founder of Williams-Sonoma. Williams popularised the pan alongside other technical pieces of European cookware in the latter half of the 20th century.
Aebleskiver are a common street snack in Denmark, particularly during the holidays and through January. Vendors at Christmas markets cook the pancakes in cast-iron divots, piercing and turning the batter with long needles until they become neat, lightly browned spheres. The pancakes are often stuffed with various fruits and topped with powdered sugar and jam.
The process of making aebleskiver is fairly straightforward. First, grease the pan and pour the batter into each divot. Once bubbles start to form around the edges, use a stick or skewer to rotate the cooked part from the bottom to the side. As you turn each cake, the raw batter will pour onto the exposed pan surface. If you are adding fillings, you can either add a tablespoon of filling to the centre of the batter and add more batter on top, or wait until the bottom has cooked a little before adding the filling.
Aebleskiver pans can also be used for other types of street food, such as Japanese takoyaki, Dutch poffertjes, Indonesian kue cubit, and Indian paddu.
Now, onto the Rockefeller mushrooms. Alan Rockefeller is a mycologist and expert in mushroom DNA sequencing, microscopy, and photography. He has used phylogenetic and microscopic analysis to identify several mushroom species not previously described, including Psilocybe allenii. Rockefeller has also studied night-fruiting, bioluminescent, and fluorescent mushrooms in Mexican cloud forests and has worked to catalogue Ecuadorian fungi species. He is particularly interested in psilocybin mushrooms and has explored the forests of Mexico to discover, classify, and photograph different varieties.
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It is topped with a spinach, parmesan, and garlic breadcrumb mixture
Mushrooms Rockefeller is a vegetarian dish that is prepared similarly to oysters Rockefeller, but with mushrooms instead of oysters. It is believed to have originated in New Orleans in the late 1800s when a chef ran out of escargots and substituted them with oysters. The name "Rockefeller" reflects the richness of the dish.
The dish typically consists of mushroom caps filled with a spinach, parmesan, and garlic breadcrumb mixture. To prepare the topping, garlic is first cooked in butter over medium heat until softened but not browned. Then, spinach is added and cooked until wilted. At this point, dry Spanish sherry and black pepper are added and cooked for about three minutes, until the spinach is very soft and the sherry has reduced. Finally, cream is added and cooked for an additional minute, or until the mixture has slightly thickened. This creamy spinach mixture is then used to fill the mushroom caps, which are then topped with breadcrumbs and baked in the oven.
The mushrooms used in this dish can vary, but oyster mushrooms are a popular choice due to their flavour and texture. Mushrooms Rockefeller is a rich and unique twist on a classic dish, offering a vegetarian option that is simple and inexpensive to make.
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Frequently asked questions
Mushrooms Rockefeller is a vegetarian dish that is prepared similarly to oysters Rockefeller, with mushrooms instead of oysters.
The ingredients in mushrooms Rockefeller include mushrooms, spinach, parmesan cheese, and garlicky breadcrumbs.
To make mushrooms Rockefeller, the mushroom caps are filled with a spinach mixture and topped with breadcrumbs. The dish is then baked in an aebleskiver pan for 5 to 10 minutes.
Mushrooms Rockefeller originated in the late 1800s in New Orleans when a chef ran out of escargots and substituted them with oysters. The name "Rockefeller" reflects the richness of the dish.
Yes, you can use any kind of mushroom for this dish. However, oyster mushrooms are a popular choice due to their flavor and texture.
