Finely chopped onion fry to golden. Add sliced ​​julienne mushrooms, salt and pepper. Fry several minutes. When the sauce poizpari them, add wine and crushed garlic. Simmer for 1-2 minutes on a very hot fire. Reduce heat, add the butter and cream. After the boil, remove from heat, add the lemon juice. Pour into 4 bowls refractory. Put it in equal parts by the grated cheese and very finely chopped parsley. The egg white is broken down. Puff pastry cut circles slightly larger than bowls. The edges of the dough is coated with egg white. Adhesive on the bowls, pressing gently. The yolk is mixed with 1 tbsp water covers are coated with a brush top and sides. Work quickly, puff dough must remain cold. Bake in a preheated oven at 200C for about 10 minutes. Serve immediately.