Cut the onions, garlic, Leek and green onions and add it to the pan with a drizzle of olive oil. Fry it for 2 minutes in high heat.

Tear the M. Eryngii apart and add them to the pan together with the M. mini Eryngii. Fry them for 4 minutes.

Add the Mostard, tomato paste, butter, honey and the red wine. Let it boil for 4 minutes.

Add the flour, mix it up and add the vegetable stock. Let it reduce for 8 minutes.

Grab a round oven tray and spread 1 sheet of puff pastry in the bottom of the tray. Put it in the oven on 200C° for 5 minutes.

Once the mushrooms are ready add the thyme, salt and pepper to taste and fill tray with the mix. Put the other sheet of puff pastry on top and put the pie in the oven until the pastry is golden brown.