2 1/2 cups white wine
1 (20 ounce) can sliced mushrooms
1 cup red wine
1 (16 ounce) can bordeaux
1 pound puff pastry or burger
4 eggs
2 tablespoons butter, softened
Bring a large pot of water to a boil. Add the white wine and stir to get it boiling. Cover, remove from heat, and let it cool to room temperature.
Place mushrooms in a resealable plastic bag and squeeze with a wire cutter until they stop pulsing. Stuff the bag with 1/2 cup of the mushrooms. Bring mushroom caps and a small spoon to the top of the bag. Place mushrooms on top and seal tightly with toothpicks. Cover tightly with plastic wrap. If you wish to keep the air pressure, place a spray of butter in the bottom of a dumpling liner and fill for seal.
Heat olive oil in a large saucepan over medium heat. Place a sheet of puff pastry on a large serving platter, layering mushroom caps on top. Spoon a portion of the wine into the center of each mushroom cap. Sprinkle the mushrooms with egg. Carefully fold the puff pastry back into the wine and top with mushroom caps.
Preheat oven to 400 degrees F (200 degrees C). Place a sheet of puff pastry on top of each mushroom cap. Fold the top edge of the puff pastry over, securing with toothpicks. Place tomato slices inside mushrooms and place 1 onion slices on top of all. Spread the cheese over the mushroom cap. Cover the top with foil and slice into 1/4 inch slices.
Bake in preheated oven for 30 minutes.