Thin Mushroom "Pizzas"

Sooooooo delicous!! This recipe along with the tofu cream was the first I made from "The Kind Diet" book. I'm hooked now. MMMMMM.

Ingredients:

12 dried shiitake mushrooms
1 c dried porcini mushrooms
1 Tb olive oil plus more for drizzling
1 onion, halved and cut into half moon slices
3 garlic cloves
2 pinches fine grain sea salt
2 c fresh button mushrooms, sliced
A few drops shoyu to taste or soy sauce
8 whole wheat tortillas (I like Ezekiel)
1 c tofu crm (see recipe in post below)
8-10 blk olives, sliced
chopped fresh basil (if desired)

Preheat broiler.

Soak the shiitake and porcini mushrooms in water for 30 mins in a mall bowl.Remove the mushrooms from the water, Cut out and discard the tough shiitake stems.

*Footnote: I was totally oblivious to the fact that it said dried mushrooms so I bought fresh, I could not find porcini so I used fresh shiitake, button, and brown. It worked out great.*

Heat the oil in a skillet over med heat, add the garlic, onion, and a pinch of salt and cook for 2-3 mins, or until the onion and garlic begin to soften. Ad the shiitake, and porcini mushrms and cook for 5-7 mins. Add the button mushrms w/ a pinch of salt and the shoyu. Cook for 2 mins and set aside.

Drizzle the tortillas lightly with olive oil and toast under the broiler until almost crisp, being careful not to burn. Spread a thin but generous layer of tofu cream on each tortilla and top with cooked mushrooms and olives. Drizzle with a litlle more olive oil and broil again until the tortillas are just crisp. Granish with chopped basil before serving if desired.

Kurt and I both LOVED these! Super yummy!
Serves 8