Mushroom In Puff Pastry

1 pound puff pastry, thawed
1 egg, beaten, for glazing

Filling
2 tbsp butter
2 pounds mixed mushrooms, sliced
such as open cup, field, button, chestnut, shiitake,etc.
6 tbsp dry white wine
4 tbsp heavy cream
2 tbsp chervil, chopped
salt and pepper to taste
chervil sprigs to garnish

1. Roll out the pastry to an 8-inch square.
2. Using a sharp knife, mark a square 1-inch in from the pastry edge, cutting halfway through the pastry.
3. Score the top in a diagonal pattern (inside the 1-inch line from step 2). Push up the edges with a kitchen knife and place on a cookie sheet. Brush the top with the beaten egg, taking care not to let the egg run into the cut. Bake in a pre-heated oven at 475 degrees for 35 minutes.
4. Cut out the central square. Discard the soft pastry inside the newly formed shell, leaving the base intact. Return to the oven, with the "top" square (on the side) for another 10 minutes.
5. Meanwhile, make the filling. Melt the butter in a skillet and stir-fry the mushrooms over high heat for 3 minutes.
6. Add the wine and cook, stirring occasionally for 10 minutes, or until the mushrooms have softened. Stir in the cream and chervil; season with salt and pepper.
7. Transfer mushrooms into the pastry shell. Top with the pastry square, garnish with sprigs of chervil.

~John