Lobster Mushroom Newburg recipe |Chef Joya Vegan Chef

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1/2-3/4 bottle of Just Egg or Simply Egg
1/4 cup or more of vegan butter or margarine
2 cups of lobster mushrooms , cleaned, cut into chunks
1/2 dry sherry, Marsala, cognac, or Madeira
¾ cup unsweetened coconut milk
1 .5 Tsp of Just Magic Seasoning
1 pinch ground nutmeg
A few dashes of vegan Worcestershire and Hot sauce
Fresh Parsley Chopped
1/2 cube Vegan chicken bouillon (desired taste)
Salt & Pepper to taste
Puff pastry shells , I use Pepperidge Farms

Directions
Mix coconut milk, vegan egg, nutmeg, Worcestershire, Hot sauce, vegan chicken bouillon, Pepper, and set to the side

Bake puff pastry’s according to the box directions

Preheat a large pan to medium heat. Add in the wine and cook until half reduced . Melt butter and add in lobster mushrooms, season with my Just Magic seasoning and cook for 5 minutes.

Slowly add in cream mixture and whisk until the sauce thickens. Do not let the sauce come to a boil. Reducing heat may be necessary.
Cook over low heat for 2 minutes more. Remove from heat.
Serve classic lobster Newburg inside baked puff pastry shells sprinkle with fresh parsley and just to be extra, vegan Parmesan
Serve immediately