Shiitake Mushroom and Spinach pie
Recipe type: Breakfast, Lunch, Dinner, Side Dish
- 1 tablespoon organic virgin olive oil
- 1 cup organic onions, coarsely chopped
- 3 cloves organic garlic, sliced
- ½ teaspoon sea salt
- fresh ground organic black pepper
- 1½ cups organic shiitake mushrooms, sliced*
- 1 tablespoon + 1 teaspoon organic dried basil
- 1 quart organic spinach leaves*
- 1 pound extra firm organic tofu
- 3 tablespoons umeboshi vinegar
- 1 teaspoon organic dried thyme
- 1 9-inch teff pie crust
- Heat a skillet and add the olive oil. Add and sauté onions, garlic, salt, and pepper.
- Sauté for about five minutes, or until the onions soften and become translucent.
- Add and sauté mushrooms for about 5 minutes, or until they as tender as you like.
- Turn off the heat and stir in 1 teaspoon dried basil
- Add spinach then cover the skill and let the spinach lightly cook from the residual heat while you make the tofu mixture.
- In a food processor, blend tofu, umeboshi vinegar, 1 tablespoon dried basil, 1 teaspoon dried thyme, and fresh ground black pepper. Taste and adjust the seasonings, if desired.
- Combine and stir the tofu mixture into the vegetable mixture then pour into the pre-baked teff pie crust.
- Bake 10 minutes or until the tofu becomes lightly browned. Remove from the heat and let it cool before slicing. Enjoy!
For a more beautiful pie: you could sauté additional shiitake mushrooms and spinach and scatter them on top of the pie before baking.
• 1 cup shiitake mushrooms, sliced
• 2 cups spinach
• 2 tablespoons virgin olive oil
• Pinch of sea salt and fresh ground pepper
Sauté the shiitake mushrooms in 1 tablespoon of virgin olive oil with a sea salt and black pepper for a couple of minutes. Scatter on top of the pie. Next sauté the 2 cups of spinach for about a minute and then spread over the pie before baking.
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