Shitake potpie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | tablespoon | Butter |
| 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 |
| ½ | teaspoon | Pepper |
| 1 | pounds | Purchased puff pastry |
| 1 | Egg | |
| 1 | tablespoon | Water |
Directions
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