Oyster Mushrooms Rockefeller

From: Chef Richard Landau, Vedge, Philadelphia. Yield: 24 appetizer servings.

4½ lb. fresh oyster mushrooms
6 lb. fresh spinach
1½ cups olive oil
2 Tbsp. Dijon mustard
1½ cups vegan mayo
6 Tbsp. anise liqueur
1 Tbsp. salt
1 Tbsp. black pepper
2 Tbsp. crushed garlic
2 Tbsp. sugar

Remove any tough parts of the mushroom stems. Heat a large pan with ¾ cup of the olive oil. Lightly wilt spinach by cooking it for about 1 minute, tossing occasionally. Whisk together the remaining ¾ cup oil, mustard,  mayo, anise liqueur, salt, pepper garlic and sugar. Refrigerate until needed. Makes about 3 cups.

For each serving, to order: Layer 3 oz. mushrooms in bottom of a small ovenware dish, preferably a gratin or soufflé, as an individual-sized portion (12 oz. for 4 servings). Layer about ½ cup spinach on top for each serving. Spoon 2 Tbsp. sauce on top of spinach for each serving, until it is completely covered. Bake for 15 minutes at 400 °F or until sauce browns lightly. Finish under the broiler to get a brown, bubbly top, watching carefully to avoid burning.