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Originally made in 1889, Oyster Rockefeller was named after the wealthy financer to show how rich and decedent a dish it is.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.



  • 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!

    Lisa B

Leave a comment