Yield: 10 servings
Measure | Ingredient |
---|---|
1 ounce | Dried shitake |
1 cup | Warm water |
2 \N | Baked pie shells |
6 cups | Nettle tops |
1 pounds | Tofu |
1 \N | Onion, cut into crescents |
4 tablespoons | Olive oil |
2 cups | Milk |
3 \N | Eggs |
1 tablespoon | Tamari |
Soak shitake in warm water. Rinse nettles; cook in water to cover until tender; drain immediately. Saut onion (and some garlic if you wish) in half of olive oil until partly soft. Slice the softened shitake and saut with onion for 3 minutes. Cut tofu in small cubes; saut with shitake, rest of oil, and onion for 4 minutes. Remove from heat; stir in cooked nettle; put in prebaked crusts. Bake at 350øF for 40-50 minutes, until center is set. Decorate with sprigs of nettle and spring flowers and serve.
PREPARATION TIME: WHEN I'M A KITCHEN WITCH, I WHIZ THIS OUT IN TWO HOURS: 30 MINUTES FOR THE CRUSTS; 45 MINUTES OF COOKING; AND 45 MINUTES OF BAKING. I START SOAKING THE SHITAKE BEFORE I HEAD OUT THE DOOR TO COLLECT THE NETTLES.
Submitted By JANIE YOUNG On 02-07-95