I considered for a while before posting this, but I'm going to refer to it in my post about tonight's much more wonderful meal [which, my luck, appears below this crabby post], so here is (drumroll, please):
The Morel-caramelized onion rolls with truffled beet salad and Pinot Noir reduction from The Artful Vegan...except I used...
yuba for the phyllo dough
a mixture of shiitake and oyster mushrooms for the morels
home brew (Shiraz) for the Pinot Noir
...and I'm ashamed to say this little snack took nearly two hours to put together. Was it worth it? My friends, no. It was okay. But by the time the mushrooms were done, the potatoes had cooled into lumps, and the beet-wine reduction, though tasty, looks gross in the photograph and would have looked even grosser on phyllo dough. Maybe if I had swirled it artfully into the horseradish sauce or something. Well, bah! At least I wasn't crazy enough to buy truffle oil for this.