Oh my gosh you guys! I recently posted my Avo Benny, which included my new recipe for the most amazing hollandaise sauce, and I am totally obsessed. I wanted to figure out other food to smother with it so I googled ‘recipes with hollandaise’ and I found a dish called Steak Oscar. It’s steak topped with crabmeat topped with asparagus topped with hollandaise. Well, that is easy to veganize:
Hollandaise: Vegan Hollandaise
This recipe makes enough for one but just adjust it for how many mushrooms you want to serve.
1 portobello mushroom
2 teaspoons olive oil
S and P
3 artichoke hearts
The juice of 1/2 lemon
3 asparagus spears
Fresh pepper, for garnish
Preheat the oven to 400. Line a baking sheet with parchment. Clean the portobello and remove the gills. Brush both sides with olive oil and season with salt and pepper. Bake gill side up for 20 to 25 minutes so that the mushroom is cooked and juicy.
Chop up the artichoke hearts and add them to a pan with the juice of one lemon. Toss around until they are heated through and even browning a little bit.
Steam the asparagus.
Heat the hollandaise sauce.
Place the portobello on a serving plate. Stuff with the artichokes. Top with the asparagus. Drown in hollandaise sauce. Add a sprinkle of fresh pepper. Enjoy!