Recipe Club: Portabello Benedict
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Vegan Spring Rolls
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Portabello Benedict
For the perfect Sunday brunch, whip up this easier-than-it-looks Portabello Benedict. Layers of white wine-marinated mushrooms, sautéed spinach, and tomato slices are smothered in a vegan Hollandaise sauce that's just as good as any dairy version. Thanks to Chef Sally Owens for sharing Stanford Inn's signature breakfast with VN readers.
Serves 4
What You Need:
For the Marinated Mushrooms:
1/2 cup white wine
3 cloves garlic, minced
3 tablespoons Dijon mustard
1/4 cup olive oil
2 teaspoons salt
1/2 teaspoon pepper
4 to 6 Portabello mushrooms, de-stemmed

For the Hollandaise Sauce:
2 tablespoons olive oil
3/4 cup silken tofu
1-1/2 tablespoons fresh lemon juice
1/4 teaspoon turmeric
Salt and pepper to taste
1/8 teaspoon cayenne pepper
1/4 cup vegan margarine, melted

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
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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. 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 tomato, a handful of spinach, several sliced portabello mushrooms, Hollandaise sauce, and paprika. Serve warm.
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