Recipe - Mushroom Tart

One fourth cup Minced onion
1 teaspoon Butter or oil
One fourth cup Dry white wine
1 teaspoon Minced garlic
2 cup Sliced mushrooms
One fourth cup Grated carrots
One fourth cup Minced broccoli
1 teaspoon Dried thyme
One half teaspoon Dried marjoram
One half pound Soft tofu
Three fourths cup Plain nonfat yogurt
3 tablespoon Minced parsley
One fourth cup Grated lowfat Swiss cheese
One fourth cup Grated lowfat cheddar
cheese
Lowfat mozzarella cheese
1 9inch pie shell

1. Preheat oven to 350 degrees F. In a large skillet over medium highheat,
saute onion and garlic in butter and wine until soft (2 to 3 minutes). Add
mushrooms and cook until they exude moisture.

2. Add carrots, broccoli, thyme, and marjoram, and cook 5 minutes more.
Remove pan from heat and set aside.

3. With your hands, gently squeeze block of tofu to remove excess water,
then puree in blender or food processor with halfandhalf until smooth.
Stir into vegetable mixture.

4. Stir parsley and cheeses into vegetable mixture and spoon into pie
shell. Bake until firm in the center and lightly brown (about 40 minutes).
Let cool before slicing.

NOTES : A light pastry crust is filled with winecooked mushrooms, onions,
carrots, and broccoli, topped with cheeses and tofu, and baked until
lightly browned and firm. This dish is equally good served hot out of the
oven as an entree or cold for a brownbag lunch the next day.

Posted to MCRecipe Digest V1 #1067 by Nancy BNRead@worldnet.att.net on
Jan 31, 1998