1 3/4 lbs. mushrooms(oyster,shitake,portobellos,buttons,porcini)
1- 4x4" rectangle of puff pastry
1 leek
1tbsp garlic
6oz. firm goat cheese
1/2 cup sherry
1 tsp chopped fresh thyme
3 tbs olive oil, more if needed
salt & pepper to taste

Preheat oven to 400 degrees Prepare all ingredients as listed above. Put puff pastry on a sheet pan and bake for 5 minutes until it almost starts to brown. Remove from the oven and let cook.

Remove stems of mushrooms, wash & clean, and cut into bited size pieces . Wash the leek(white part only) and diced into small pieces. Mince garlic

Heat olive oil in a large saute pan over medium high heat. Working in batches, saute about a quarter of the mushrooms at a time, without shaking the pan for about 5-7 min until golden brown. Season with salt and pepper, putting finished mushrooms ion a large bowl. Repeat these steps through the second to last batch. Start the last batch of mushrooms, but half way through cooking this last batch, add leeks, garlic,and thyme. At the last minute add sherry and reduce by more than 1/2. Add to bowl. When mushrooms have cooled, add the goat cheese and mix gently. Add mushroom mixture to puff pastry, leaving almost 1 inch around the border. Bake for about 5 minutes, or until golden brown. Cut into wedges.