pie shell (9 inch)
cut into crescents
soy sauce, tamari
Soak shiitake in warm water.
Rinse nettles; cook in water to cover until tender; drain immediately.
Sauté onion (and some garlic if you wish) in half of olive oil until partly soft.
Slice the softened shiitake and sauté with onion for 3 minutes.
Cut tofu in small cubes; sauté with shitake, rest of oil, and onion for 4 minutes.
Remove from heat; stir in cooked nettle; put in prebaked crusts.
Bake at 350℉ (180℃) F for 40 to 50 minutes, until center is set.
Decorate with sprigs of nettle and spring flowers and serve.