Lobster Mushroom Tarts
Lobster Mushroom Tarts


Look what I found at Treasure Island (not kidding… it’s the name of a grocery store in Chicago.)  It’s lobster mushrooms!  Not only does it look like cooked lobster meat, it tastes almost like lobster too, almost.  The flavor is not as strong as baby bella mushrooms nor the conventional white button mushrooms but it does have a seafood-like aroma to it.  The texture of lobster mushroom is firm and dense that makes it an interesting ingredient for vegans to substitute real lobsters.


This time I made it into a simple breakfast tart that only took me 20 minutes to make.  I added white wine to bring out the flavor of the mushrooms and topped it with a poached egg.  Try this at your next brunch party or make it for that special someone.  She/he won’t be disappointed.  Since the highlight of this recipe is the lobster mushrooms, I got lazy and didn’t make the tart shell from scratch and used these super cute and crunchy pre-made tartlets I got from Treasure Island.  =P I used brie cheese because it’s soft.  It’s mild and slightly sweet that is not overpowering.  Feel free to substitute it with vegan cheese and skip the egg if you’d like.  There are no strict rules in cooking, be creative and have fun with it 🙂

Lobster Mushroom Tart
Lobster Mushroom Tart


Lobster Mushroom Breakfast Tart
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: american
Serves: 4-6 tartlet
  • 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
  1. ) Preheat oven at the temperature directed in the packaging of the tartlet of your choice.
  2. ) Fill each tart shell with Brie cheese until it’s ¾ full. Place them on a small baking pan lined with parchment paper
  3. ) Heat oil in a pan over medium high heat. Add minced shallots and cook until soft and transparent. Add chopped lobster mushrooms and white wine, cook and stir occasionally, about 5-8 minutes or until cooked.
  4. ) Place a spoonful of cooked lobster mushrooms on top of cheese in tart shell. Top the tartlet with a small dollop of brie cheese. Bake the tarts for 8-10 minutes or until brown.
  5. ) Bring water to a boil over high heat and let it cool down to 190 degree F. Place a fresh egg into the water, and let it cook for 4.5 minutes. Remove it from pot and set aside.
  6. ) Remove tarts from oven, place poached egg on the tart, sprinkle tarts with salt and pepper and garnish them with chopped sage.
  7. ) Dig in!!

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