If the thought of king oyster mushrooms, shallots and spinach sizzling in butter whets your palate, then look no further for a quick, meatless weeknight meal.
Courtesy on Bonnie Mo.
ingredients
Tart
Salad
directions
Preheat oven to 400°F. Roll out thawed puff pastry and place on a baking sheet. Fold over about 1/4-inch to form a border and brush the edges with the egg mixture. Bake until golden, about 12 minutes.
Meanwhile, in a medium saucepan, heat butter and olive oil over medium-low heat. Add shallots and cook until caramelized and soft, about 10 minutes. Add mushrooms and continue to cook for another 10 minutes. Fold in baby spinach, add salt and pepper. Set aside.
Top the pastry with the shallot/mushroom mixture and drop the goat cheese on top. Bake for another 10 minutes.
Place the salad greens in a large bowl.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.