500 g porcini
1 vegan puff pastry
2 garlic cloves, minced
1/2 onion, finely chopped
2 tbsp. Earth Balance butter
2 tbsp. olive oil
1/4 cup vegetable broth
handful fresh oregano, leaves picked
handful fresh parsley, leaves picked, finely chopped
1 lemon, zest and juice
a few drops truffle oil
fleur de sel
black pepper, freshly ground