Cleaned mushrooms and peeled shallots, chop finely. Cook slow shallots with melt butter until become tender, add mushrooms, mix it and cook until all the liquid has evaporated. Add wine, cream, salt and pepper. Boil until the stuffing is sufficiently dry. Set aside, add chopped parsley. Let it cool. Dough thawed in refrigerator, slightly roll. Spread mustard on Necowka. On the pastry put mushrooms and Necowka. Put around the rest of the mushrooms and wrap the pastry. Spread egg white on the edge, and carefully squeeze edges to join them. Puncture the dough lightly with a fork and spread the beaten egg yolk. Put the meat on a baking sheet with parchment paper. Put in the oven heated to a temperature 200 ° C and bake 20-25 minutes . Cool it, cut into slices.