Shitake potpie

Yield: 8 Servings

Measure Ingredient
¾ pounds Shiitake mushrooms; cut into 1/4\" thick slices
16 \N Baby carrots; cut into 1\" lengths
½ pounds Green beans; stems removed and cut into 1\" lengths
½ pounds Tofu; cut into 1\" cubes
8 \N Green onions; trim and cut into 1\" lengths
1 tablespoon Butter
1 large Onion; diced
3 \N Cloves garlic; diced
2 cups Bechamel Sauce; see recipe
1 tablespoon Fresh rosemary; minced
1½ tablespoon Parsley; minced
1 tablespoon Fresh oregano; minced
1 tablespoon Fresh basil; minced
1 teaspoon Kosher salt
½ teaspoon Pepper
1 pounds Purchased puff pastry
1 \N Egg
1 tablespoon Water

Melt butter in a 5-quart Dutch oven over medium heat. Saute onion and garlic for 6 to 7 minutes. Add mushrooms and cook for 5 minutes more. Add carrots, green beans, tofu, green onions, Bechamel Sauce, rosemary, parsley, oregano, basil, salt, and pepper. Cook for 5 minutes. Remove from heat and place in 8 individual 1-cup ovenproof dishes or a 2½-quart baking dish. Cool in refrigerator (about 2 hours). While vegetable mixture is cooling, prepare oil pastry or defrost purchased puff pastry . Preheat oven to 400 degrees. Beat egg with the water to form a glaze. Roll out pastry 1 inch larger than the diameter of the baking dishes. Wet edges of dishes, and place pastry over tops. Press pastry against dishes to seal.

Brush with egg glaze . Bake for 30 minutes.

NOTES : Yield: 8 servings. Recipe by: © 1995 Cole Group, Inc.

Posted to MC-Recipe Digest V1 #1067 by Nancy <BNRead@...> on Jan 31, 1998

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