This was the third type of mushroom we bought on our bike trip to Mainly Mushrooms in Stockton, NJ. We were intrigued because we had seen this type of mushroom (although much bigger and not as vibrant) on a recent hike, and we wanted to know how they tasted. Given that these were oyster mushrooms, we also wanted to make the dish a fun play on a classic [actual] oyster recipe. We picked Oysters Rockefeller in that pursuit…and we were immediately presented with a challenge. The oysters in Oysters Rockefeller are baked and served in their shells. Unlike oysters, oyster mushrooms do not have shells, so that’s a problem we needed to solve. Luckily, there are many different types of shells…and we picked Phyllo shells, which are not only great for aesthetics…but they are edible!
We served our glorious morsels as an entree with a spinach side salad, but they’d also be fantastic as an hors d’oeuvre.
Time: 25 Minutes
- Phyllo Tartlet Shells
- Oyster Mushrooms
- Onions (We used sweet onion, but scallions will work really well too)
- Garlic Powder
- Red Pepper Flakes
- Black Pepper
- Lemon Juice
- Preheat your oven to 350 degrees F, and line a small baking sheet with some foil.
- Dice your onion.
- Add some butter and red pepper flakes to a pan, and melt. When the butter’s melted, add your onions, and cook for a few minutes until they become opaque.
- As your onions cook, rinse and pat dry your mushrooms. Then, dice them.
- When your onions are ready, add your mushrooms to the pan, and sauté.
- After a few minutes, add your spinach to wilt. Sprinkle a little salt and pepper, and squirt in a dash of lemon juice.
- As your spinach cooks, arrange your phyllo cups on your baking sheet.
- When your filling is ready, use a spoon to scoop it into your tartlet shells.
- Stash your baking pan in the oven for 5-7 minutes.
- Plate, devour, and enjoy!