Best Vegan Oyster Mushroom Rockefeller (Vegan, vegetarian, gluten free, dairy free options)
These delightful recipe is a fan favorite and universally beloved. I few months ago a mushroom fan, we love people like that, wanted to incorporate this recipe in his birthday party, but he couldn’t eat gluten. A little testing and some very tasty trials and I have found a way to make it delicious while making it gluten and dairy free.
Originally made in 1889, Oyster Rockefeller was named after the wealthy financer to show how rich and decedent a dish it is. This remix uses oyster mushroom which can have a similar texture to achieve just as mouth-watering of a flavor.
It is best to use medium sized and soft oysters for this recipe. Oysters that have firm stems are just too chewy and don’t work well. Try looking at your local farmers markets or grocery stores to see if they have quality oysters. Do not buy the little ones that are 50% stem as the texture of the dish will be off. This recipe used blue oysters with a soft stem.
While the original recipe often had whole oysters it is now common to have chopped oyster and I much prefer having bite sized pieces making it easier to eat and put on slices of bread.
It only takes 20 minutes from start to finish so it is the perfect dish to throw together for a gathering that will wow and impress them without you having to break a sweat.
I cook the spinach while chopping the mushrooms and mix the topping at the same time. Add everything together and you are done! It really is that easy.
I love to toast some fresh bread and layer this on top for a perfect bite of crispy, soft, meaty and savory.
When making the recipe to take pictures for this post my family members started to ask if I was done and could they devour it now? I had to protect it from the hungry children and even my mother. I am sure your family will love it as well. Everyone stopped complaining when I served it as they were too busy chewing.
Best Ever Oyster Mushroom Rockefeller (Vegan, vegetarian, gluten free, dairy free options)
This works best with soft oyster mushrooms. While many people leave them whole, I found another level of flavor when you dice them. These little nuggets of joy have a wonderful “oyster” texture. Easily modified for vegan, vegetarian, gluten free, and dairy free options.
- 3 tablespoons butter or oil olive, divided
⅓ cups breadcrumbs (gluten free crumbs or crushed gluten free pretzels)
⅓ cups grated Parmesan cheese (use vegan cheese) (see note)
3 cloves minced garlic
3-6 cups fresh spinach leaves, torn or roughly chopped
salt to taste
½ pounds soft oyster mushrooms
Preheat the oven to 400º F.
Combine 1 tablespoon of melted butter/oil with the breadcrumbs and Parmesan cheese. Set aside.
In an 8–10-inch ovenproof skillet (cast iron works well), heat 1 tablespoon of butter with the garlic over medium heat. Add in spinach with salt to taste. Stir until spinach has just wilted. Set spinach aside.
Add 1 tablespoon of butter/oil and chopped mushrooms to the pan. Sprinkle with salt to taste. Fry at medium heat until just cooked but not browned - about 3 minutes. Turn off heat.
Spread along the bottom of the pan in an even layer. Spoon the spinach over the mushrooms and evenly sprinkle the top with breadcrumbs.
Bake at 400ºF for 10–15 minutes, until mushrooms until breadcrumbs are browned. Serve immediately as a side dish or with crunchy bread and a salad.
- This recipe works best with an 8–10-inch pan. Do not use a 12-inch pan unless you are planning on doubling the recipe.
- Gluten Free Bread Crumbs—You can always use a brand name to make the recipe. I often have gluten free pretzels around the house. Just blitz them in the Cuisinart or put them in a bag and roll them into pieces with a rolling pin. They work great in this recipe.
- Vegan Parmesan Cheese—We have used a few brands, but you can make your own using this simple recipe from The Minimalist Baker. How To Make Vegan Parmesan Cheese. I have also used mozzarella cheese. We love Parmela Creamery Mozzarella style shreds. They add a nice creamy texture to the crunchy topping.
- per serving
- 7 grams
- 105 milligrams
- 4.22 grams
- 1.5 grams
- 7.8 grams
This recipe is so easy to make. Thank you so much for making it gluten free. It was a hit in our house.
I made this tonight with your King Blue Oyster Mushrooms and spinach from my Pennypack Farm share. It was delicious!! Even my meat loving husband loved it! I served it with a Radicchio Salad with Anchovy Vinaigrette (also added some toasted walnuts) from NYTimes Cooking. I’ll definitely be repeating this meal!