A small digression about mushrooms. The recipe requires two types mushrooms: white mushrooms - 3-4 medium pieces (this is for "landing") and chanterelle mushrooms - 250g. But I have neither one nor the other was not. So I used the other (either birch, or aspen), I had about 300g. (these mushrooms were among my stuffing and fit) clean the Mushrooms and boil until cooked, salted and pepper them ALL. Then choose 4-5 of the most beautiful pieces and put aside. Then the meat is boiled until tender, grind it in a blender (or a grinder). To the meat add the cream cheese, parsley, egg and again beat well (if no blender, then add chopped herbs and knead well). Now take the remaining mushrooms, cut and fry them with onions. Sauteed mushrooms added to our meat + salt, pepper, spices (all to taste) and 2 tbsp. of flour. Mix well with a spoon.

Now take the form, grease it with oil. From puff pastry, we need two pieces. One piece should be the same size as the top of the form. And the second piece of dough should completely cover the form and its edges should be hanging. In with a test of the form put half of the filling. Then take our deferred mushrooms and would put them in the stuffing. Top gently spread the second part of the filling. Then take the second piece of dough and put on top, edge stung. Unnecessary dough on the sides to crop. In the middle of doing 3-4 holes.

Put into the oven at t 180 degrees and bake until done (mine took 40 minutes). In principle, we have here the filling is fully ready, you only need to have cooked the dough. Ready pie to cool, flip the form on a cutting Board and remove the finished souffle. The top we have where the holes.

But....... I had a little confusion..... I first souffle turned as it should, and then....... somehow again turned upside down and decorated the top of the souffle, and the bottom (seen in the photo). So there is the trimmings the top of our cake.

Before use, cut into serving pieces.