Mushrooms in
								Pastry

- 4 puff pastry shells (Tenderflake Patty
							 Shells)
- 2 tbsp margarine
- 1 cup sliced mushrooms
- 2 tbsp
							 chopped onion
- 2 tbsp chopped parsley
- 1/4 tsp thyme
- 1/4 cup
							 Vegan Grated Topping (Parmesan Flavour)
- 1 1/4cup
							 Non-dairy White Sauce

The cashew milk
							 for the non-dairy white sauce must be started the night before. The sauce
							 itself can be made while cooking the other ingredients.

Bake the puff
							 pastry shells according to package directions. 

Sauté the
							 mushrooms and onion in margarine. Add the mixture plus the parsley, thyme, and
							 grated topping into the white sauce. Remove the tops from the pastry shells,
							 fill with the mushroom mixture, replace the tops and serve immediately. Serves
							 2.