Oyster Mushrooms Rockefeller

• 2 12-oz. pkg. fresh oyster mushrooms, tough parts of stems removed
• 4 Tbs. olive oil, divided
• 2 lb. baby spinach
• 1/2 cup vegan mayonnaise
• 1/2 cup chopped fresh fennel
• 2 tsp. Dijon mustard
• 2 Tbs. chopped shallots
• 2 cloves garlic, minced (2 tsp.)

1. Preheat oven to 400F.
2. Spread mushrooms in bottom of baking dish or baking sheet.
3. Heat 1 Tbs.
4. oil in large skillet over medium-high heat.
5. Saute half of spinach 1 to 2 minutes, or until wilted, tossing occasionally.
6. Remove from pan with tongs.
7. Add 1 Tbs.
8. olive oil to pan, and repeat with remaining spinach.
9. Spread wilted spinach atop mushrooms in baking dish.
10. Whisk together remaining 2 Tbs.
11. oil, mayonnaise, fennel, mustard, shallots, and garlic in small bowl.
12. Spread sauce over spinach until well covered.
13. Bake 15 minutes, or until sauce begins to brown.
14. Set oven to broil.
15. Place baking dish under broiler, and broil 2 to 3 minutes, or until brown and bubbly.
16. Serve as casserole, or spoon servings onto plates.

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

Taken from www.vegetariantimes.com/recipe/oyster-mushrooms-rockefeller/ (may not work)