3/4 lb Shiitake mushrooms; cut into
-1/4″ thick slices
16 Baby carrots; cut into 1″
-lengths
1/2 lb Green beans; stems removed
-and cut into 1″ lengths
1/2 lb Tofu; cut into 1″ cubes
8 Green onions; trim and cut
-into 1″ lengths
1 tb Butter
1 lg Onion; diced
3 Cloves garlic; diced
2 c Bechamel Sauce; see recipe
1 tb Fresh rosemary; minced
1 1/2 tb Parsley; minced
1 tb Fresh oregano; minced
1 tb Fresh basil; minced
1 ts Kosher salt
1/2 ts Pepper
1 lb Purchased puff pastry
1 Egg
1 tb 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 2 1/2-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.
Yields
8 Servings