Mushroom Tofu Stew
Mushroom Tofu Stew is a gluten free, dairy free, and lacto ovo vegetarian recipe with 1 servings.
Mushroom shallot squash pie
Ingredients
- 25g dried porcini mushrooms
- 600g shallots, halved
- 1 tbsp olive oil
- 100g butter
- 1 butternut squash, peeled, deseeded and diced
- 2 garlic cloves, finely chopped
- 2 tsp finely chopped rosemary
- 2 tsp finely chopped sage
- 250g fresh mushrooms (such as Portobello or chestnut) , sliced
- 50g plain flour, plus a little extra for dusting
- 500ml vegetable stock
- 500g pack puff pastry
- 1 egg, beaten
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