Ingredients

The following ingredients have 5 Servings
  • 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

Instruction

  • 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.
  • 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.
  • 4.
  • 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.