Light Mushroom Puff Pastry Roll

• 1 sheet puff pastry (250 g)
• 300 g white mushrooms (champignons de Paris)
• 1 small onion (80 g)
• 1 garlic clove (5 g)
• 20 g butter
• 150 ml heavy cream
• 80 g grated cheese (emmental or comté)
• 1 egg yolk
• 8 g fresh parsley
• 1 pinch salt
• 1 pinch black pepper

Instructions

1. 1. Prepare the mushrooms:
      Clean the mushrooms thoroughly with a damp cloth or brush to remove any dirt. Trim the ends of the stems, then slice the mushrooms into thick, even pieces. Avoid soaking them in water to prevent excess moisture that could affect the pastry.
   2. Chop the aromatics:
      Peel the onion and garlic. Finely chop both to create a delicate aromatic base that will melt into the filling and build deep flavour throughout the dish.
   3. Cook the base:
      In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic and sauté gently for about 3 minutes until translucent and fragrant, without browning. This soft base will complement the earthy mushrooms.
   4. Add the mushrooms:
      Stir in the sliced mushrooms and increase the heat slightly. Cook for 8 to 10 minutes, stirring occasionally, until all moisture released by the mushrooms has fully evaporated. This step is crucial to prevent a soggy filling.