Oyster Mushrooms Rockefeller

Servings: 2 people
Author: Amy White


  • 1 green onion
  • 1 sprig flat-leaf Italian parsley
  • 1 sprig tarragon
  • 1 sprig chervil
  • A few celery leaves
  • 2 tablespoons good French bread crumbs
  • 3 tablespoons butter softened
  • Salt and pepper
  • Tabasco sauce
  • 1/2 tablespoon Herbsaint Pernod, or other pastis (optional)
  • 1 tablespoon olive oil
  • 1/4 pound whole oyster mushrooms 8 nice large ones


  • Mince the green onion, parsley, tarragon, chervil, and celery leaves as finely as possible (you can do this in a food processor). Mix with the breadcrumbs and butter to make a fairly smooth paste. Season as desired with salt, pepper, Tabasco, and Herbsaint or Pernod.
  • Preheat your broiler. Trim the stem off each mushroom (you can mince these up and mix them into the filling). In a wide skillet, heat the olive oil on a medium flame. Lightly salt the gill side of each mushroom and sauté them gill side down until nicely browned, about 7 minutes. Remove from skillet and spread the filling onto the topside of each mushroom.
  • Place the mushrooms on a baking sheet and broil until the filling is bubbling and browned, 5 – 10 minutes, watching carefully to make sure they don't burn. Serve hot, garnished with fresh chopped parsley.

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