Ingredients:

• Puff Pastry (I like Pepperidge farm) 1 sheet
• Cremini mushrooms, thinly sliced about ½ lb.
• Yellow onion, peeled and small diced ½ onion
• Fresh oregano, chopped 1 bunch
• Vermouth 2 Tbsps. cup
• Heavy cream 2 Tbsps. cup
• Mache as needed
• Cherry tomatoes, cut in half about 1 cup
• Fresh lemon juice 2 Tbsps.
• Extra virgin olive oil 2 Tbsps.
• Egg 1 each
• Salt and pepper for seasoning as needed

1. Cook the diced onion in a saut? pan with a little olive oil, when the onions are translucent, add the mushrooms and saut? on high heat, stirring constantly until they turn golden brown.
2. Add vermouth and keep cooking for one minute or so, then add heavy cream and oregano and remove from heat and season with salt and pepper as needed. Place on a plate and let cool at room temperature.
3. Roll the dough to make it a little thinner, then cut into six equal size squares
4. Spray 6 5oz ramekins with non-stick spray and work the dough to cover the inside. You should have enough dough left on the sides of the ramekins to cover the center once it is filled.
5. Fill the ramekins with the mushroom mixture and cover with the extra dough.
6. Brush the tops with egg wash and bake in a 350 degree oven until they turn golden brown (about 15 minutes).
7. To make the lemon vinaigrette for the salad, simply mix the lemon juice and olive oil and season with salt and pepper.
8. Remove the mushroom puffs from the ramekins and place each one in a center of the dinner plate.
9. In a large mixing bowl, mix the Mache and cherry tomatoes with the lemon vinaigrette, arrange the salad around the mushroom puffs on the plates and serve.