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.
INGREDIENTS
Nutrition- 6medium shiitake mushrooms
- 2tablespoons olive oil
- 1tablespoon Worcestershire sauce
- salt and pepper
Spinach Topping
- 1
- 1tablespoon butter
- 1tablespoon white wine
- 2
- 1⁄2lemon, juice of
- salt and pepper
Bread Topping
- 2
- 1 1⁄2
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DIRECTIONS
- 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.
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