Oysters Rockefeller Without the Oysters!
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This strudel is absolutely divine!
Yes, you can make these at home! Gorgeous gourmet Oysters Rockefeller!
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Oyster Mushroom Rockefeller
Ingredients
Mushrooms
1 pkg oyster mushrooms, tough stems removed
1 shallot, minced
2t nori powder
1T vegan butter
Pinch of salt and pepper
Hollandaise
1c cashews, soaked and rinsed
1c water
1T nooch
1/2t dry mustard
1/2t turmeric
1t salt
Pinch of pepper
Dash of Tabasco
Juice of one large lemon
Crumb topping
2T almond flour
2T panko
1T nooch
1T vegan butter
1/4t paprika
Pinch of salt and pepper
1/4c steamed finely chopped spinach
12 Asian soup spoons
Directions
Mushrooms
Sauté mushrooms and shallots in butter on medium heat until tender. Add nori, salt, and pepper. Set aside.
Hollandaise
Purée all ingredients in a high-speed blender until smooth. Set aside.
** Note: Use the extra hollandaise for vegan Benedict’s or to top steamed vegetables, etc. It will keep for 5-7 days.
Crumb topping
Combine all ingredients. Set aside
Assembly
Divide mushrooms evenly among the Asian spoons. Divide spinach evenly on top of the mushrooms. Place approximately 2t of hollandaise on top of each spoon. Divide crumbs evenly on top of each spoon. Place in a 375-degree oven for 5-7 minutes. Cool until you can handle the spoons.
Makes approximately 12 pieces
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