Yield: 8 Servings
|¾ pounds||Shiitake mushrooms; cut into 1/4" thick slices|
|16||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||Green onions; trim and cut into 1" lengths|
|1 large||Onion; diced|
|3||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|
|1 pounds||Purchased puff pastry|
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