Preheat the oven to 400F and prepare two large baking pans. Arrange the puff pastry squares onto the baking pans, separated by an inch or two. Poke small holes onto the surface of each square using a fork.

Heat 1 tablespoon of olive oil in a large skillet on medium-high heat. Add the shallot and garlic; saut? for 1-2 minutes.

Add the mushrooms, the remaining tablespoon of olive oil, and all of the spices. Mix and cook for another 2 minutes, then add the white wine. Cook for another 4-5 minutes.

Turn off the heat and mix in the goat cheese, parmesan cheese, and parsley. Stir until the goat cheese has melted and thickened into the mixture.

Spoon generous scoops of the mixture onto the top of each puff pastry square. Optionally pinch the sides to form a design.

Brush the whisked egg over the bare puff pastry on all sides of each square (not over the filling).

Bake for 25-30 minutes until the puff pastry is golden brown.