1. Preheat the oven to 375–400°F (190–200°C) and line baking sheets with parchment paper.
2. If using puff pastry squares, poke small holes in each with a fork without piercing through. For large sheets, score edges by cutting only the top pastry layer, leaving a 1-inch border.
3. Heat olive oil in a skillet over medium-high heat. Sauté shallots and garlic for 1-2 minutes. Add mushrooms and cook for 4-5 minutes until liquid evaporates and edges brown.
4. Add white wine or brandy, cooking until mostly evaporated. Season with salt, pepper, and herbs. Remove from heat and cool slightly.
5. Mix goat cheese with Parmesan, parsley, and optional honey until creamy.
6. Spoon mushroom mixture onto each puff pastry square or spread goat cheese on the large sheet, layering mushrooms on top.
7. Fold edges of pastry decoratively and brush with egg wash.
8. Bake for 20–30 minutes until pastry is golden brown and puffed.
9. Let cool slightly and garnish with fresh herbs before serving.