1 oz Dried shitake
1 c Warm water
2 Baked pie shells
6 c Nettle tops
1 lb Tofu
1 Onion, cut into crescents
4 tb Olive oil
2 c Milk
3 Eggs
1 tb Tamari
Soak shitake in warm water. Rinse nettles; cook in water to
cover until tender; drain immediately. Saut, onion (and some
garlic if you wish) in half of olive oil until partly soft.
Slice the softened shitake and saut, with onion for 3 minutes.
Cut tofu in small cubes; saut, with shitake, rest of oil, and
onion for 4 minutes. Remove from heat; stir in cooked nettle;
put in prebaked crusts. Bake at 350 F for 40-50 minutes, until
center is set. Decorate with sprigs of nettle and spring
flowers and serve.
