Junior League - Mushroom and Herbed Goat Cheese in Puff Pastry

• 12 cup olive oil
• 2 tablespoons sugar
• 1 tablespoon sugar
• 2 teaspoons chopped fresh basil
• 2 teaspoons Dijon mustard
• 1 teaspoon salt
• 1 lb portobello mushroom cap, cut into 1/4- inch slices
• 1 lb oyster mushroom, stemmed, coarsely chopped
• 2 tablespoons olive oil
• 4 shallots, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh herbs, such as a flat-leaf parsley, chives
• oregano or rosemary
• 8 puff pastry shells
• 4 ounces goal cheese, crumbled
• mixed field greens, trimmed, torn

1. For the vinaigrette, whisk the olive oil, sherry vinegar, sugar, basil, Dijon mustard and salt in a bowl until mixed.
2. For the salad, saute the mushrooms in the olive oil in a skillet over high heat just until seared on all sides.
3. Add the shallots and garlic.
4. Saute until the mushrooms are tender.
5. Remove from heat.
6. Stir in the fresh herbs.
7. Arrange the pastry shells on a baking sheet.
8. Reserve 1/4 cup of the goat cheese.
9. Divide the remaining goat cheese evenly among the pastry shells.
10. Spoon the mushroom mixture over the goat cheese.
11. Sprinkle with the reserved goat cheese.
12. Bake at 350 degrees for 5 minutes or until the cheese melts and the mushroom mixture is heated through.
13. Toss the greens with the vinaigrette in a bowl until coated and spoon evenly onto 8 serving plates.
14. Arrange 1 mushroom-filled pastry shell on each plate.
15. Serve immediately.

olive oil, sugar, sugar, fresh basil, mustard, salt, portobello mushroom, oyster mushroom, olive oil, shallots, garlic, fresh herbs, oregano, pastry shells, cheese

Taken from www.food.com/recipe/junior-league-mushroom-and-herbed-goat-cheese-in-puff-pastry-440629 (may not work)