A wonderful potpie, filled with vegetables and Shiitake mushrooms with tofu, full of deep, rich, earthy flavors to savor with every bite.

Shiitake Potpie
Recipe type: Pies
Serves: 8
  • 3/4 pound shiitake mushrooms, cut into 1/4" thick slices
  • 16 baby carrots, cut into 1" lengths
  • 1/2 pound green beans, stems removed and cut into 1" lengths
  • 1/2 pound 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
  • 1 1/2 Tablespoons parsley; minced
  • 1 Tablespoon fresh oregano; minced
  • 1 Tablespoon fresh basil; minced
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon pepper
  • 1 pound purchased puff pastry
  • 1 egg
  • 1 Tablespoon water
  1. 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.
  2. Cook for 5 minutes. Remove from heat and place in 8 individual 1-cup ovenproof dishes or a 2 1/2-quart baking dish. Cool in refrigerator (about 2 hours).
  3. While vegetable mixture is cooling, prepare oil pastry or defrost purchased puff pastry.
  4. Preheat oven to 400 degrees. Beat egg with the water to form a glaze.
  5. 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.
  6. Brush with egg glaze. Bake for 30 minutes.
Yield: 8 servings.

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