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In a bowl, combine the flour, salt, melted and cooled slightly, but stir warm water smooth and fluffy dough butter.

Roll out the dough and draw a pie shape.

Pour cooking mushrooms in a hot pan and until it no longer regularly water with stirring.

Then add c. Parsley and garlic, salt and pepper, stir and leave for a few minutes on the stove.

Preheat oven for 10 minutes at 200 ° C

Slightly mash the tofu with a fork on the dough. Then spread the mushrooms on tofu.

In a bowl, mix the potato starch with soy cream and herbs. A little salt and pepper (optional) and pour the contents of the bowl over the mushrooms.

Bake cake for 40 minutes at 200 ° C monitoring cooking.

Ingredients:

• For the dough:
• T55 150g wheat flour
• 50g wheat flour
• 65g melted butter plant
• 10 ounces of water hot spring
• 1 cup teaspoon salt For the filling:
• 450g mix of frozen mushrooms (oyster mushrooms, shiitake oak, Paris mushrooms, porcini mushrooms and Pholiota)
• 1 cup of coffee garlic powder
• 1 cup of coffee dehydrated chopped parsley
• 100g tofu
• 20 cl cream soy cooking
• 1 cup of good tablespoons of potato starch
• Salt and pepper (to taste)
• One cup of coffee mixed herbs

Total time: Preparation + cooking time: 90 min
Yield: 4 people