Thanks to a few store-bought helpers and a bright, no-fuss side of lemony greens, these quick-cooking vegetables make a gorgeous meal that tastes just as good the next day.
1 sheet, frozen butter puff pastry
3 large shallots, halved and thinly sliced
3 king oyster mushrooms, halved and thinly sliced
6 to 8 large cremini mushrooms
2 cups fresh baby spinach
2 tablespoons soft goat cheese, crumbled
2 tablespoons, olive oil
1 tablespoon, butter
Coarse salt and cracked black pepper
For the egg wash:
1 egg, whisked
1/2 tablespoon milk
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.
For the Salad:
Baby salad greens
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
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.
Read more at http://www.foodnetwork.ca/everyday-cooking/blog/1-dish-2-meals-sauteed-mushrooms-with-caramelized-shallots-and-spinach/33608/#2vvuACo7TdtJd3Lq.99