This, honestly, is probably one of the weirdest dishes that I have ever made. Becasue:
3) Dijon was something that I would never have thought of using. Which stinks, because I love that taste, and really need to start using it more.
4) I think the mushrooms deflated when they were baking. Honestly, the dish was overflowing when I shoved it in the oven, and it was half empty when it came out. That puzzles me. I can just picture the mushrooms deflating like a bunch of mini balloons. That's such an odd image...
Adapted from The Vegetarian Times
2 12-oz. pkg. oyster mushrooms, chopped if they are large
1 bunch spinach, washed and stemmed, water still on the leaves
1 package giant green onions, chopped, or 1 fennel bulb chopped
3 tbsp Dijon mustard
2 shallots, chopped
2 cloves garlic, minced
Preheat the oven to 400. Coat a large casserole dish with nonstick spray.
Put the mushrooms on the bottom of the casserole dish.