澳大利亚肉(少)派
A hearty mushroom, tofu, and wine filling is enclosed in a buttery, crisp crust in chef Dan Churchill's umami-packed pie that is sure to satisfy everyone around your table. Tofu is crumbled and cooked along with the mushrooms, adding protein and meaty texture. The filling and crust can be made one day ahead and kept refrigerated, then assembled and baked just before serving.