Lobster Mushroom Breakfast Tart

Lobster Mushroom Tarts-Lobster that did not come from the ocean but from the ground. Not kidding.

yields 4-6 tartlets (depending on the size of your tart shell)
2 shallot (minced)
1.5 cup (12 oz) Fresh lobster mushrooms (trimmed, rinsed, and diced)
1 cup (8oz) Brie cheese ( (feel free to substitute it with other vegan cheese)
2 tablespoon white wine (I used pinot grigio)
1 egg per each tart shell (optional)
Pinch of salt and pepper
Chopped sage as garnish

View the full recipe at estalystic →