Oysters Rockefeller was created at Antoine’s in New Orleans in 1899. This pareve version uses thick rounds of king oyster mushroom in place of oysters, topped with a bright green mixture of spinach, parsley, chives, tarragon, garlic and panko, with a touch of seaweed powder for an ocean-like flavor.

Preparing the Mushrooms

Slice the king oyster stems into thick rounds and salt them lightly to draw out moisture, then pat them dry and sear them briefly in olive oil. This gives them a meaty texture. Pile on the herb topping, drizzle with olive oil and bake until the crumbs are crisp and golden. Serve right away while the topping is crunchy.

Kosher Notes

Oysters and other shellfish aren’t kosher, which is why this version uses mushrooms. The dish is pareve, so it works as a first course before a meat or dairy meal. Check the spinach and herbs for insects, or use certified bagged greens.

Make-Ahead

Prepare the mushrooms and topping up to 4 hours ahead, then assemble and bake just before serving. If you can’t find seaweed powder, a pinch of Old Bay works.

Kosher 'Oyster' Rockefeller with Mushrooms (Pareve)

Transform king oyster mushrooms into an elegant kosher appetizer with herbs, breadcrumbs, and a touch of seaweed flavor that captures the essence of the classic dish.

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Prep Time 25

Cook Time 15

Total Time 40

Servings: 6 servings

Course: Appetizer

Cuisine: American

Calories: 145

Ingredients Method Notes

Ingredients

6 large king oyster mushrooms stems trimmed, sliced into 1/2-inch thick rounds
1 teaspoon kosher salt for salting mushrooms
3 tablespoons olive oil divided
2 cups fresh spinach roughly chopped
1/2 cup fresh parsley finely chopped
2 tablespoons fresh chives finely chopped
1 tablespoon fresh tarragon chopped, or 1 tsp dried
1 teaspoon fennel fronds chopped, or 1/4 tsp fennel seeds
3 cloves garlic minced
1/2 teaspoon seaweed powder or kelp powder
1/4 teaspoon black pepper freshly ground
3/4 cup panko breadcrumbs
2 tablespoons nutritional yeast optional
1 tablespoon lemon juice freshly squeezed
1 pinch red pepper flakes optional

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Method

Preheat your oven to 425°F (220°C). Arrange mushroom slices on a paper towel-lined plate and sprinkle both sides with kosher salt. Let sit for 15 minutes to draw out moisture.
Pat the mushroom slices completely dry with paper towels. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Sear the mushroom slices for 2-3 minutes per side until golden brown and slightly caramelized. Transfer to a baking sheet lined with parchment paper.
In the same skillet, add the remaining 1 tablespoon olive oil. Add chopped spinach and cook for 1-2 minutes until just wilted. Remove from heat.
In a medium bowl, combine the wilted spinach, parsley, chives, tarragon, fennel, minced garlic, seaweed powder, and black pepper. Mix well.
Add the panko breadcrumbs, nutritional yeast (if using), and lemon juice to the herb mixture. Stir until everything is evenly combined and the mixture holds together slightly.
Divide the herb and breadcrumb mixture evenly among the seared mushroom slices, pressing gently to help it adhere.
Bake for 12-15 minutes until the topping is golden brown and crispy. Sprinkle with red pepper flakes if desired and serve immediately.

Notes

These are best served immediately while the topping is still crispy. You can prepare the mushrooms and herb mixture up to 4 hours ahead, then assemble and bake just before serving. For extra richness, drizzle with a bit more olive oil before baking. If you can't find seaweed powder, a tiny pinch of old bay seasoning works as a substitute.

Nutrition Facts

6 servings per recipe

Serving size 1 serving

Calories 145

% Daily Value*

Total Fat 9g 12%

Saturated Fat 1g 5%

Trans Fat 0g

Cholesterol 0mg

Sodium 320mg 14%

Dietary Fiber 3g 11%

Total Sugars 4g

Protein 5g 10%

Kosher ‘Oyster’ Rockefeller with Mushrooms (Pareve)

Preparing the Mushrooms

Kosher Notes