Mushroom Benedict For Brunch

1. 1

   Heat 1 cup almond milk and MatoZest in a saucepan over medium heat, whisking until steam starts to rise. Then add arrowroot/almond milk mixture and whisk until thickened. Remove from heat.

2. 2

   Saute mushrooms in a small amount of water with a few drops of tamari and a dash of black pepper until done, adding more water if necessary to keep from sticking.

3. 3

   Toast the bread, cover with cooked mushrooms and tomato slices. Spoon some of the sauce over it all. Delicious!

4. 4

   Florentine variation: Use very lightly steamed spinach instead of tomato slices.

* Per serving · 4 servings · Values may vary.