Ingredients
-
6
-
2
-
1
-
-
-
1
-
1
-
1
-
2
-
1/2
-
-
-
2
-
1 1/2
-
Directions
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 , Really good! I halved the recipe and ate it right up for dinner along with some pasta Thank you for a tasty, flavorful creation! :yummy:
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Steps
|
1
Done
|
Preheat Oven to 300 Degrees F. |
|
2
Done
|
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. |
|
3
Done
|
Mix 2 Tablespoons Olive Oil, 1 Tablespoon Worcestershire Sauce and Salt and Pepper to Taste in an Ovenproof Baking Dish. |
|
4
Done
|
Toss the Mushroom Caps in This Mixture to Coat and Cover the Dish With Aluminum Foil and Roast For 15 Minutes. |
|
5
Done
|
While Mushrooms Are Roasting, Prepare Spinach Mixture For Topping. |
|
6
Done
|
Melt 1 Tablespoon of Butter in a Saut Pan, and Then Add About a Pound of Fresh Spinach Leaves That Have Been Washed and Patted Dry. Saut Just Long Enough to Wilt, About 1-2 Minutes, and Then Remove from Heat. |
|
7
Done
|
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. |
|
8
Done
|
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). |
|
9
Done
|
Drizzle With Melted Butter and Broil Until Golden Brown. |
