1 box -2 sheets vegan puff pastry, thawed in the fridge overnight. (Use cold-not at room temp)

2 tablespoons olive oil (or butter)

2 pounds mushrooms, sliced, stems OK (except Shiitake stems)

1 large onion, diced

4–6 fat garlic cloves, rough chopped

1 tablespoon chopped fresh rosemary (or sage, or thyme)

1 teaspoon kosher salt

1/4 cup sherry wine ( not sherry vinegar)  marsala wine, ruby port (or red wine or white wine) – or leave it out! see notes.

1 teaspoon balsamic vinegar

1 cup chopped, toasted pecans ( or feel free to sub hazelnuts or walnuts)

½ teaspoon pepper

2 teaspoons truffle oil ( optional)

OPTIONS -if you want to add cheese, add ½ – 1 cup grated pecorino, gruyere, goat cheese or cream cheese- or use a meltable vegan cheese- or make vegan ricotta!

“Egg” wash – use nut milk, cream or melted coconut oil to brush on the pastry.  If not worried about it being vegan, whisk an egg with a tablespoon of water.