This is a recipe from the latest issue of Vegetarian Times. I've never had Oysters Rockefeller, and I have absolutely no idea what goes into it, but this recipe looked really interesting.
It consists of a layer oyster mushrooms and a layer of sautéed spinach. It's then covered a sauce that's made of fennel, shallots, garlic, olive oil, mustard and Vegenaise.
I couldn't find fresh oyster mushrooms, so I bought two packages of dehydrated mushrooms and soaked them in water for a few hours. I substituted chard for the spinach, and I omitted the garlic from the sauce. I mixed together regular and black quinoa to serve on the side while the dish cooked in the oven.
I'll admit I was a little apprehensive about this dish. I didn't know how the dehydrated mushrooms would taste and I wasn't sure if the sauce would be any good. But I was pleasantly surprised when I took the first bite and realized how really delicious it was! The mushrooms tasted fine and the sauce was the perfect compliment to the vegetables. The meal was perfect!
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