Oyster Mushrooms Rockefeller

• 2 12 oz pkg fresh oyster mushrooms, though parts of stems removed
• 4 T olive oil, divided
• 2 lb baby spinach
• 1/2 c vegan mayo
• 1/2 c chopped fresh fennel
• 2 t Dijon mustard
• 2 T chopped shallots
• 2 cloves garlic, minced (2 T)

1. Preheat oven to 400F. Spread mushrooms on bottom of baking dish or sheet. Heat 1 T of oil in skillet over medium heat. Saute half of spinach 1-2 min or until wilted tossing occasionally. Remove from pan with tongs. Add 1 T of oil to pan and repeat with remaining spinach.
2. Spread wilted spinach atop mushrooms. Whisk together remaining 2 T of oil, mayo, fennel, shallots and garlic in small bowl. Spread sauce over spinach until well covered. Bake 15 min or until sauce begins to brown. Set it to broil and broil for 2 to 3 min until bubbly.
3. Citation:
4. Vegetarian Times April 2010 p. 69

oyster mushrooms, olive oil, baby spinach, vegan, fresh fennel, mustard, t, garlic

Taken from www.epicurious.com/recipes/member/views/oyster-mushrooms-rockefeller-50116732 (may not work)