Grilled Portabella Mushrooms with Vegan Hollandaise
Grilled Portabella Mushrooms with Vegan Hollandaise These meaty, umami-rich, grilled portabella mushrooms are topped with a creamy, tangy vegan hollandaise sauce made from almond milk, nutritional yeast, and lemon juice. The umami-rich mushrooms are grilled to perfection, then topped with the hollandaise sauce, making this a sumptuous dish perfect for grilling season. The vegan hollandaise sauce is made with simple ingredients, and it's just as rich and flavorful as the traditional hollandaise sauce. It's made with almond milk, nutritional yeast, and lemon juice, and it has a rich, creamy texture that perfectly complements the grilled mushrooms. This dish is perfect for a summer cookout or a casual dinner party. It's easy to make, and it's sure to impress your guests.
The story of grilled portabella mushrooms with vegan hollandaise sauce is a long and winding one, filled with twists and turns, triumphs and setbacks. It's a story that begins in the heart of the American South, where barbecue is king and vegetables are often relegated to side dish status. But in the hands of a skilled chef, vegetables can take center stage, and that's exactly what happens with grilled portabella mushrooms with vegan hollandaise sauce. This dish is a testament to the power of vegetables, and it's a delicious way to enjoy them. The journey to creating this dish began with a simple question: how can we make a vegan hollandaise sauce that's just as rich and flavorful as the traditional version? After many experiments, we finally stumbled upon the perfect combination of ingredients: almond milk, nutritional yeast, and lemon juice. The resulting sauce is creamy, tangy, and utterly delicious. Once we had the perfect hollandaise sauce, we turned our attention to the mushrooms. We wanted to grill them to perfection, so we experimented with different grilling techniques. We finally settled on a method that involves grilling the mushrooms over medium-high heat until they're tender and slightly charred. This method gives the mushrooms a beautiful smoky flavor that perfectly complements the hollandaise sauce. The final step was to put it all together. We grilled the mushrooms, topped them with the hollandaise sauce, and served them to our friends and family. The response was overwhelmingly positive, and we knew we had a winner. So there you have it, the story of grilled portabella mushrooms with vegan hollandaise sauce. It's a dish that's both delicious and satisfying, and it's a perfect way to enjoy vegetables.
Grilled Portabella Mushrooms with Vegan Hollandaise Grilled Portabella Mushrooms with Vegan Hollandaise Grilled Portabella Mushrooms with Vegan Hollandaise Grilled Portabella Mushrooms with Vegan Hollandaise
Prep time: 15 | Cook time: 15 | Serves: 2
Ingredients
  • Portabella Mushroom caps (2 large)
  • Neutral Oil (1 tbsp)
  • Salt (1/2 tsp)
  • Black Pepper (1/2 tsp)
  • Vegan Butter (1/2 cup)
  • All Purpose Flour (2 tbsp)
  • Almond Milk (1 cup)
  • Nutritional Yeast (1/4 cup)
  • Lemon Juice (1 tbsp)
Instructions
  1. Preheat the grill to medium-high heat.
  2. Brush the portabella mushroom caps with oil, and season with salt and pepper.
  3. Grill for 10-12 minutes per side, or until tender and slightly charred.
  4. While the mushrooms grill, prepare the hollandaise sauce. In a saucepan, melt the vegan butter over medium heat.
  5. Whisk in the flour and almond milk until smooth.
  6. Cook for 2-3 minutes, until the mixture thickens.
  7. Stir in the nutritional yeast and lemon juice.
  8. Season to taste with salt and pepper.
  9. Remove the mushrooms from the grill and top with the hollandaise sauce.
  10. Serve immediately.
Why It Works
  • Grilling the mushrooms over medium-high heat gives them a beautiful smoky flavor.
  • The vegan hollandaise sauce is made with simple ingredients, and it's just as rich and flavorful as the traditional hollandaise sauce.
  • The combination of the grilled mushrooms and the hollandaise sauce is simply irresistible.