Ingredients

2/3 cup slivered almonds

1 cup bread crumbs 1/2 cup ground pecans

1 small onion, minced

1 clove garlic, crushed

7 tablespoons margarine, softened

Salt and pepper, to taste

2 cups sliced fresh mushrooms

1-1/4 cups Tofu Sour Cream

Grated nutmeg

Paprika

How to prepare

Preheat the oven to 350 degrees. Reserve a tablespoon of the silvered almonds for garnishing. Mix the bread crumbs, pecans and remaining almonds, onion, garlic, six tablespoons of margarine, salt and pepper. It should hold together like a graham cracker crust. Press the crust mixture into 9-inch tart or pie pan and bake until it turns a golden-brown color, about twenty minutes. Heat the remaining margarine in a large frying pan over medium heat. Saute the mushrooms  for fifteen to twenty minutes or until the liquid has evaporated. Add some salt and pepper to taste. Spoon the mushrooms on top of the semi-baked crust. With a fork, stir the Tofu Sour Cream, salt, pepper and nutmeg in a bowl and pour half of this mixture onto the mushrooms, making sure some of the mushrooms show through the cream. Sprinkle paprika over the heat and bake for ten to fifteen minutes. Garnish the tart with the remaining almonds and serve the remaining sour cream mixture on the side.

Serves 4 to 6

Preparation Time: 40 minutes

Baking Time: 30-35 minutes.