Savory Mushroom Pie

1 pie crust, preferably whole wheat
2 T. mild cooking oil
1 small onion, sliced
4 scallions, white part only, sliced
1 leek, white part only, cleaned and sliced
1 t. grated fresh ginger
1 T. white wine vinegar
2 c. cleaned and sliced firm mushrooms, such as button, cremini, or portobello
1/2 lb. tofu
1/2 c. sour cream

Heat the oil in a skillet over medium-high heat. Add the onion, scallions, leek, and ginger, and satue over medium heat until the vegetables are limp, about 10 minutes. Add the vinegar and stir until it evaporates, about 3 minutes.

Add the mushrooms and saute until they start to give up their liquid, about 4 minutes. Remove from the heat.

In a food processor or blender, combine the tofu and sour cream and process until smooth. Turn into a large mixing bowl, then transfer the mushroom mixture into the bowl using a slotted spoon. Stir to blend. (Can be made up to 2 days in advance and kept refrigerated.)

Roll out the dough, if needed, into a 10" round. Pile the filling in the center and spread it out, leaving a 2" margin all around. Bring the dough up around the sides, leaving a 6" diameter window in the center. Crimp the dough around the sides to hold it in place. Transfer to a baking sheet and bake at 400 degrees until the crust is deep golden and the filling is set, about 40 minutes. If the crust browns too quickly, cover with foil, lower the heat to 300 degrees, and bake about 10 minutes more.

(Whole pie can be made in advance and kept refrigerated for up to 3 days, or frozen for up to 3 months. To defrost and reheat, wrap in foil and place in a 325 degree oven for 25-35 minutes.)

Serves 4.

Adapted from Almost Vegetarian, p. 164.