*  Exported from  MasterCook  *
                               Mushroom Tart
 Recipe By     :  
 Serving Size  : 8    Preparation Time :1:10
 Categories    : Side Dishes                      Low Cholesterol
                 Vegetarian Dishes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           minced onion
    1      teaspoon      butter or oil
      1/4  cup           dry white wine
    1      teaspoon      minced garlic
    2      cups          sliced mushrooms
      1/4  cup           grated carrots
      1/4  cup           minced broccoli
    1      teaspoon      dried thyme
      1/2  teaspoon      dried marjoram
      1/2  pound         soft tofu
      3/4  cup           plain nonfat yogurt
    3      tablespoons   minced parsley
      1/4  cup           grated low-fat Swiss cheese
      1/4  cup           grated low-fat cheddar cheese
                         low-fat mozzarella cheese
    1                    9 inch pie shell
 1. Preheat oven to 350 degrees F. In a large skillet over medium high-heat,
 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 half-and-half 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.
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 NOTES : A light pastry crust is filled with wine-cooked 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 brown-bag lunch the next day.