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1
Mix up the pie dough and when ready roll or press out to line a 9- or 10-inch tart pan.
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2
Set in the refrigerator to rest.
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3
Meanwhile place the dried mushrooms in a pyrex measuring cup and pour in 1 cup boiling water.
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4
Let sit for 20 minutes or longer.
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5
Set a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms.
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6
Squeeze over the strainer to extract as much flavorful liquid as possible, rinse away any lingering sand, and chop medium-fine.
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7
Set aside.
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8
Measure out 1/3 cup of the mushroom broth.
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9
Heat one tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion.
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10
Cook, stirring often, until the onion begins to soften, and add a generous pinch of salt.
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11
Continue to cook, stirring often, until the onions are tender and lightly colored, about 8 minutes.
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12
Add the garlic and cook, stirring, until it begins to smell fragrant, 30 seconds to a minute.
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13
Stir in the fresh and dried mushrooms and turn the heat up to medium-high.
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14
Cook, stirring or shaking the pan, until the mushrooms have begun to sweat and soften, about 5 minutes.
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15
Add the thyme and season to taste with salt and pepper.
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16
Continue to cook, stirring often, until the mushrooms are tender.
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17
If desired add the wine and stir to deglaze the pan.
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18
When the liquid has evaporated remove from the heat.
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19
Preheat the oven to 350 degrees.
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20
Place the tofu, soy sauce, miso, yeast extract, tahini and cayenne in a food processor fitted with the steel blade and blend the ingredients until smooth.
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21
Stop the machine and scrape down the sides of the bowl, then process again.
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22
With the machine running add 1/3 cup of the mushroom broth and process until smooth.
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23
Scrape into a large bowl, add the cooked mushrooms and onions, and stir together.
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24
Brush the crust with the remaining olive oil and place in the oven for 10 minutes.
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25
Remove from the oven and fill with the tofu mixture.
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26
Bake 35 to 40 minutes, until the top is a rich golden brown and the filling has set.
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27
Remove from the heat and allow to sit for at least 10 minutes before serving.
