2 tablespoons butter
8 ounces mushrooms, sliced
1 small onion, sliced
1 clove garlic, chopped
1/2 teaspoon thyme, chopped
1/4 cup dry white wine or chicken broth or vegetable broth
salt and pepper to taste
1/2 pound green beans
1 sheet puff pastry, thawed as directed on package
1/4 cup blue cheese, crumbled
-Melt the butter in a pan over medium heat.
-Add the mushrooms and onions and saute until the mushrooms caramelize, about 10-15 minutes.
-Add the garlic and thyme and saute until fragrant, about a minute.
-Add the wine, deglaze the pan, season with salt and pepper to taste, let the wine cook off and set aside.
-Blanch the green beans in boiling water until bright green and al-dente tender, about 2-3 minutes, plunge in cold water and set aside to drain.
-Roll the puff pastry out on a lightly floured surface, cut in half and top with the green beans, mushrooms, shallots and blue cheese.
-Bake in a preheated 425F oven until the the puff pastry is golden brown, about 15-20 minutes.