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Portabello Benedict


Veg News-Sally Owens, with Hollandaise by Ann Swissdorf---sent in by Justina

If you love Portabellas and crave something unique and wonderful for breakfast, brunch, or dinner, this is a recipe that you will definitely want to try! This is definitely elegant enough for company, or to impress your friends at a potluck. There are several steps to it, but none of them are complicated. Please note that we substituted the Hollandaise sauce from the Tofu Benedict recipe, as we preferred it over the Hollandaise sauce that was with this original recipe. Should you have any leftover (rare at our house!) try it on green veggies.


For the Marinated Mushrooms:
120 ml1/2 cup white wine
3 cloves garlic, minced
44 ml3 tablespoons Dijon mustard
59 ml1/4 cup olive oil
10 ml2 teaspoons salt
2 ml1/2 teaspoon pepper
4 to 6 Portabello mushrooms, de-stemmed

For the Egg-less Hollandaise Sauce:
30 ml2 T. soy margarine
240 ml1 c. finely chopped onion
10 ml2 tsp. minced garlic
600 g21 oz. silken firm tofu (a pkg. of silken tofu is generally 12.3 oz, so most of two packages)
59 ml4 T. lemon juice
59 ml4 T. white wine
10 ml2 tsp. brown or yellow prepared mustard such as Dijon (or turmeric)
1½ tsp. seasoned salt (or to taste)
3-4 dashes cayenne pepper, to taste

For the Benedict:
4 to 6 English muffins, sliced in half and toasted
2 tomatoes, sliced 1/2-inch thick
6 to 8 cups spinach, tightly packed, steamed
1 Marinated Portabello Mushroom recipe
1 Hollandaise Sauce recipe
Paprika, for garnish


What You Do:
1. Preheat oven to 350 degrees. For the mushrooms, in a large mixing bowl, combine wine, garlic, mustard, oil, salt, and pepper. Coat each mushroom with marinade and place on sheet tray.

2. Cook mushrooms gill-side up for about 20 to 25 minutes. Rotate tray and cook for another 10 minutes or until mushrooms are tender. Slice mushrooms thinly and set aside.

3. To prepare the Hollandaise sauce, sauté onion in margarine (or water) until translucent. In a blender, liquefy onion, garlic and tofu with lemon juice, wine and mustard. Blend in seasoned salt and cayenne pepper. Pour sauce into a saucepan and heat, stirring constantly.

4. On a plate, place toasted English muffins. Top with 1 slice tomato, a handful of spinach, several mushrooms slices, 2 or 3 T. Hollandaise sauce, and paprika. Serve warm.


I didn't have a tomato when I took the photo so you will need to imagine that ;-) ---Eve


Justina suggests, "Here’s an idea for any type of Breakfast Benedict – instead of English muffins, use firm polenta as the base! Just make polenta as usual, and cut out a round shape for the base of the stack."