This unique take on eggs Benedict from Northern California’s vegan hotel The Stanford Inn swaps out chicken eggs for umami-rich portabello mushrooms.
What you need:
For the marinated mushrooms:
½ cup white wine
3 cloves garlic, minced
3 tablespoons Dijon mustard
¼ cup olive oil
2 teaspoons salt
½ teaspoon freshly ground pepper
4 to 6 portabello mushrooms, de-stemmed
For the hollandaise sauce:
2 tablespoons olive oil
¾ cup silken tofu
1½ tablespoons fresh lemon juice
¼ teaspoon turmeric
⅛ teaspoon salt
⅛ teaspoon freshly ground pepper
⅛ teaspoon cayenne pepper
¼ cup vegan margarine, melted
For the Benedict:
4 to 6 English muffins, sliced in half and toasted
2 tomatoes, sliced ½-inch thick
6 to 8 cups spinach, tightly packed, steamed
Paprika, for garnish
What you do:
- 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.
- 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.
- For the Hollandaise sauce, using a high-speed blender or food processor, purée oil, tofu, lemon juice, turmeric, salt, pepper, and cayenne. While processing, add melted margarine and continue blending until mixture is smooth.
- On a plate, place toasted English muffins. Top with 1 slice of tomato, a handful of spinach, several sliced portabello mushrooms, Hollandaise sauce, and paprika. Serve warm.