Making Mushrooms Magic

I am a big fan of the many kinds of mushrooms out there, and I often add them to all kinds of dishes even if they don't call for them. I love them raw, cooked, grilled, marinated and fried (though I tend to peel the batter off of fried mushrooms, I do love the yummy greasiness of said mushroom). Basically, it is one of my favourite things. My husband, on the other hand, does not particularly care for the mushroom, in all forms. He has gotten to the point where he can handle them in sauces, cooked well but he won't be switching his beef burger for a portobello mushroom top anytime soon. I can forgive him for this, after all, it often means I have a lot more mushrooms in my serving. Tonight I felt like making something that was with out meat. Andre wasn't going to be home and I had a craving from something different. I came across a recipe from Martha Stewart that I thought I would try - Mushroom Tart. I tweaked it, as I am often known to do and it turned out lovely. What a perfectly easy and simple meal that looked all kinds of delicious.

Mushroom Tart


1 - frozen puffed pastry, thawed.
1 medium white onion, sliced
1 pepper sliced (I used a yellow pepper, a sweet one is best)
Minced garlic to taste
Olive oil
Assorted mushrooms, chopped (I used white mushrooms, portobello and cremini - use only the tops)
1 small package of baby spinach
Salt and pepper to taste
1 package of plain goat cheese, crumbled.

1. Begin by rolling out the puff pastry into a rectangle, using flour to prevent it from sticking to the counter or the rolling pin. Score around the edge like a crust and poke the pastry with a fork. Bake in a pre-heated oven at 400 degrees. Bake until lightly browned, approximately 15 mins. If your pastry puffs up too much, you can slightly flatten once it is out of the oven.
2. Heat oil in a sauce pan that has a tight lid. Add the garlic, onion and pepper and cook until the onion begins to golden. Put aside and add the mushrooms to the pan. Cook, covered, until they become soft and add the spinach and seasonings. Cook, covered, until the spinach has wilted.
3. Top the pastry with the spinach and mushroom mixture, top with the onions and peppers. Sprinkle the goat cheese over top and return to oven. Bake for another 15 mins, until the cheese starts to slightly brown.