Laura Smith
Mushrooms Rockefeller is a vegetarian or vegan dish based on the traditional Oysters Rockefeller. It originated in the late 1800s in New Orleans and features the same ingredients as the original dish, except for oysters. Mushrooms are used instead, and the dish is typically baked in an aebleskiver pan. The mushrooms are filled with a spinach, cream, and sherry mixture, and topped with breadcrumbs.
| Characteristics | Values |
|---|---|
| Type of Dish | Appetizer, side dish, salad, lunch |
| Ingredients | Mushrooms, spinach, parsley, garlic, breadcrumbs, parmesan cheese, butter, lemon, sea salt, thyme, nutritional yeast, dry Spanish sherry |
| Cuisines | Vegan, vegetarian |
| Origin | New Orleans |
| Year | Late 1800s |
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What You'll Learn
Oyster Mushroom Rockefeller is a vegetarian dish
The original dish is said to have originated in New Orleans in the late 1800s when a chef ran out of escargots and substituted them with oysters. This vegetarian version replaces the oysters with oyster mushrooms, known for their unique flavour and texture. The mushrooms are sautéed and combined with a lemony spinach-shallot mixture, nutritional yeast, and crispy thyme-flavoured breadcrumbs.
To prepare this dish, start by preheating your oven to 400°F. Heat butter in a pan on medium-high heat and add the mushrooms, sautéing until slightly browned. Add garlic and, once it's fragrant, mix in the spinach until it wilts. You can also include some parsley for extra flavour. Then, stir in lemon juice, sea salt, and some black pepper, if desired. Finally, add breadcrumbs and parmesan cheese, and transfer the mixture to an oven-safe dish.
Bake the dish for 10-15 minutes, until the mushrooms are soft and toasty at the edges and the breadcrumbs are golden and crispy. Serve this vegetarian delight as a side, salad, appetiser, or enjoy it on toast for a hearty lunch. It's an affordable, tasty, and vegetarian take on a classic dish.
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It is a plant-based take on the classic Oysters Rockefeller
Mushrooms Rockefeller is a plant-based take on the classic Oysters Rockefeller. It is a vegan dish with all the classic flavours of its oyster counterpart. This dish is exceptionally rich and is named for its richness, just like the dish it is based on. Mushrooms Rockefeller is also an inexpensive dish to make, with affordable mushroom caps replacing oysters and dry Spanish sherry instead of French liqueur.
The dish originated in the late 1800s in New Orleans when a chef ran out of escargots and substituted them with oysters. This vegan version uses oyster mushrooms, which have a flavour and texture similar to oysters. The base of the dish is a classic combination of butter, spinach, parsley, garlic, breadcrumbs, and parmesan cheese. The mushrooms are roasted in garlic butter and can be served as a side dish, salad, appetiser, or lunch.
To make this dish, preheat your oven to 400°F. Add butter to a pan on medium-high heat and sauté the mushrooms until slightly browned. Add garlic and lower the heat. Toss in the spinach until it wilts, then add lemon, sea salt, breadcrumbs, and parmesan. Stir to combine.
You can also bake this dish in an aebleskiver pan. Spoon garlic butter into each well of the hot pan and top with a mushroom cap, gill-side up. While the mushrooms bake, cook the shallots, spinach, sherry, and black pepper in a separate pan. Bake until the mushrooms are soft and toasty at the edges and the breadcrumbs are toasted.
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Mushrooms are used instead of oysters, making it affordable
Mushrooms Rockefeller is an affordable vegetarian version of the classic Oysters Rockefeller dish. The original recipe for Oysters Rockefeller calls for oysters on the half shell, French liqueur, spinach, cheese, and/or heavy cream. These ingredients are replaced with more reasonably priced alternatives in the mushroom version, such as mushroom caps, dry Spanish sherry, and garlic butter. This substitution not only makes the dish more affordable but also suitable for vegetarians and vegans.
The dish originated in the late 1800s in New Orleans when a chef ran out of escargots and substituted oysters. The name "Rockefeller" reflects the richness of the dish, alluding to the famous American industrialist and philanthropist John D. Rockefeller. By replacing the oysters with mushrooms, the dish becomes more accessible to a wider range of people, both in terms of cost and dietary preferences.
In the mushroom version of the recipe, the mushrooms are typically baked or sautéed and combined with a variety of ingredients such as spinach, parsley, garlic, breadcrumbs, and parmesan cheese. The mushrooms are often roasted in garlic butter to enhance their flavour and are served as an appetizer, side dish, or light lunch.
The use of mushrooms in place of oysters not only makes the dish more affordable but also adds a unique texture and flavour. Mushroom caps are known to have a slightly slimy texture, which can be appealing to those who enjoy the mouthfeel of oysters. Additionally, mushrooms have a distinct earthy flavour that complements the other ingredients in the dish, such as the garlic and spinach.
Overall, the use of mushrooms in place of oysters in the Rockefeller dish is a creative and cost-effective alternative that makes this rich and indulgent dish more accessible to home cooks and those with dietary restrictions. It is a testament to the versatility of mushrooms and their ability to transform a classic recipe into something new and exciting.
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It is baked in an aebleskiver pan
Mushrooms Rockefeller is a vegetarian take on the classic Oysters Rockefeller dish. It is an exceptionally rich dish with classic flavours of oysters, spinach, parsley, garlic, breadcrumbs, and cheese. The mushrooms are baked in an aebleskiver pan, giving them a unique shape and allowing for even cooking.
To prepare the dish, the pan is first heated with a teaspoon of garlic butter in each well. The mushroom caps are then placed gill-side up in the butter, where they bake until soft and toasty. While the mushrooms are baking, the remaining garlic butter is heated, and shallots and spinach are added. This mixture is cooked until soft, and then dry Spanish sherry is added for additional flavour. The mushrooms are then removed from the aebleskiver pan and topped with the spinach mixture and crispy breadcrumbs.
The aebleskiver pan is essential to the dish as it allows for even cooking of the mushroom caps and creates a unique presentation. The wells of the pan ensure that the mushrooms are baked evenly on all sides and create a rounded shape that resembles the oyster shells traditionally used in Oysters Rockefeller.
Baking the mushrooms in an aebleskiver pan also allows for a creative and unique way to serve this dish. The mushrooms take on a spherical shape, making them a fun and unexpected element on the plate. This dish is perfect as an appetizer or a side and can be served on toast or over bread.
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The dish originated in New Orleans in the late 1800s
Mushrooms Rockefeller is a dish that originated in New Orleans in the late 1800s. It is said that a chef ran out of escargots and substituted them with oysters, creating Oysters Rockefeller. The name 'Rockefeller' was given to reflect the richness of the dish. The dish is typically made with butter, spinach, parsley, garlic, breadcrumbs, and Parmesan cheese. Oyster mushrooms are often used in the vegetarian version of the dish, as they have a similar flavour and texture to oysters.
The dish is simple to make and begins with melting butter in a pan over medium heat. Garlic is then added and cooked until softened. Spinach is added and cooked until wilted, followed by the addition of lemon, sea salt, breadcrumbs, and Parmesan cheese. The mixture is then stuffed into large mushroom caps, which can be any variety of mushroom, and baked in the oven until the breadcrumbs are golden and crispy.
Some variations of the recipe include adding cream, bone-dry sherry, or Panko crumbs to the garlic butter. The dish can be made vegan by using vegan butter and skipping the Parmesan or using nutritional yeast instead. It is a versatile dish that can be served as an appetizer, side dish, salad, or lunch.
Mushrooms Rockefeller is a delicious and decadent-tasting dish that is perfect for entertaining and can be made ahead of time, making it a convenient option for hosts. It is a unique and tasty way to enjoy mushrooms and has become a well-loved vegetarian twist on a classic dish.
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Frequently asked questions
Mushrooms Rockefeller is a vegetarian/vegan spin on the classic Oysters Rockefeller dish.
The ingredients include oyster mushrooms, spinach, cream, sherry, breadcrumbs, and parmesan cheese.
The mushrooms are sautéed and topped with a spinach and cream mixture, and then baked until the breadcrumbs are toasted and the mushrooms are soft.
The dish likely originated in New Orleans in the late 1800s when a chef ran out of escargots.
Mushrooms Rockefeller make a great appetizer or holiday party dish. They are rich and delicious, and can be a hit with vegetarians and vegans.
