From Tal Ronnen’s phenomenal cookbook The Conscious Cook. We love you Tal! :) This looks and sounds fancy, and it was, but it was actually quite easy to make. Being a big mushroom fan I have been wanting to experiment with lobster mushrooms some more and this recipe provided the perfect opportunity to do so. This lobster mushroom buerre blanc is the richest, most decadent sauce in the known universe with flavors of shallots, white wine, dairy-free butter, and lobster mushrooms galore. We slathered it on top of the pine nut-&-basil-crusted fillets, thyme-roasted fingerling potatoes, and veggie stock-&-dairy-free butter-braised greens. A dinner to remember, for sure!