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. ...
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