Mushrooms Benedict

This wasn't one of my favourites. Granted I used a sauce binder instead of cornstarch because we were out. It thickened fine but I couldn't get it to taste as good as your other recipes. I ended up adding a vegan cheese and some soy sauce to try to get some umami flavour but I must say that I prefer the plain white sauce that I usually make with mushrooms.
I would like to try this again with cornstarch because I love mushrooms on toast but I think I may need to alter the brands I used for the miso and the yeast and perhaps use a stronger mustard.

Lovely! Will definitely make this one again - thank you 🙏🏻

Very tasty and easy to make!

The sauce made tje bred soggy really fast. It was a bit disappointing, but maybe that's just part of the mushrooms Benedict experience 😁

Delicious sauce!

This was delicious and filling. Made the mushrooms ahead to make breakfast assembly easier. Definitely a fork and knife toast 😊

Hi🥰 I don't use butter; what can I substitute it with?

PUL Team - Feb. 3, 2025, 9:29 p.m.

Hi Alenoosh, you can substitute the unsalted vegan butter with refined olive oil or a plant-based margarine. Just start with less and increase the amount to get to the desired richness and texture 😊

Alenoosh - Feb. 4, 2025, 3:54 p.m.

Thx I will try extra virgin olive oil. I don’t use margarine as well. What do you think about refined coconut oil? Would it work?

PUL Team - Feb. 4, 2025, 4:07 p.m.

Hey Alenoosh, refined coconut oil should work well also 🙂

Alenoosh - Feb. 5, 2025, 10:04 a.m.

Thank you

Reply

This was the BEST hollandaise sauce I've ever had, BUT I added 1/4 TSP of black salt to the serving of 4. PERFECT! I love miso and adding it to the mushrooms is a game changer! Next time I will add some tofu.
Love your recipes so much! Well worth the subscription fee, you are amazing!!! ⭐⭐⭐⭐⭐

PUL Team - Jan. 26, 2025, 11:29 p.m.

Oh, Angela, YOU are the best! Thank you for the glowing review and for welcoming us into your kitchen. We're excited for more delicious adventures together 💕

Reply

Great recipe. I used home grown Maitake instead of button and it was amazing. Would love to see more Mushroom focused recipes such as this. Cheers!

This was really good! I didn't have parsley, but still turned out great!

Nice. I’d make this again but the sauce needs tweaking - I added a lot of lemon juice to help it along, and more salt.

Great for a Sunday breakfast. I added more vegan butter and lemon juice to the hollandaise to make it more authentic tasting.

So delicious and easy to make!

This was really good. Unfortunately I was at the end of the flu when I made it so I think I missed some of the subtle flavours in the sauce. I appreciated the creaminess though and I'm looking forward to making it again.

My husband and I made Mushrooms Benedict for Brunch today and it was delicious.! Tastes layered with complex flavors, but simple to make.

LOVE this!! One of my new breakfast faves. Savory and creamy and reminiscent of eggs benedict. Maybe I'll try some silken tofu with kala namak next time. Thank you PUL 💕

PUL Team - Jan. 6, 2025, 12:24 a.m.

Mmm love this idea, Lisa! Happy experimenting ☺️

Reply

Wow this recipe is a keeper! The sauce is delicious and silky the whole dish is so satisfying.

Savory and satisfying! I can’t recommend this enough. Going in the favs!

Really nice, I would add more turmeric into the sauce next time. I think I didn't cook it for long enough as I got almost double the amount I needed and it wasn't as yellow as the pictures.
But overall it was really good!
I forgot how much mushrooms shrink and was sceptical, but trust the recipe!

PUL Team - Jan. 5, 2025, 12:43 a.m.

Thanks for the feedback, Dunja 😊 Adding more turmeric sounds like a delicious tweak!

Reply

I was really good. I might add some salt or black slat at the end. I also thinly sliced some firm tofu and added it right below the mushrooms.