Mushrooms Rockefeller

Ingredients

• 5 Tbsp. olive oil, divided
• 2 twelve oz. packages oyster mushrooms, stems removed
• 2 lb baby spinach
• ½ cup Vegenaise
• ½ cup chopped fresh fennel (optional)
• 2 tsp Dijon or your favorite mustard
• 2 Tbsp. chopped shallots
• 2 cloves garlic, minced

Instructions

1. Preheat oven to 450°. Spread 1 Tbsp. of oil in bottom of a large baking dish.
2. Lay mushrooms evenly out in baking dish. Set aside.
3. Heat I Tbsp. oil in a large skillet over medium-high heat. Sauté half of spinach until just wilted. Remove from pan and set aside. Sauté other half with another Tbsp. of olive oil.
4. Spread wilted spinach on top of mushrooms.
5. Whisk together 2 Tbsp. oil, Vegenaise, fennel, mustard, shallots and garlic. Spread sauce evenly on top of the mushroom mixture in baking dish.
6. Bake 15 minutes or until sauce begins to brown.
7. Set oven to broil and broil dish 2 to 3 minutes or until brown and bubbly. Serve as a casserole with your favorite bread, pasta or grain. Enjoy!

Yields 5-6 servings

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