Ingredients:

2 tablespoons butter
1 small onion, diced
1 clove garlic, minced
1 pound baby bella (or crimini) mushrooms, minced
1 teaspoon fresh parsley, chopped
1 teaspoon fresh thyme leaves
Salt and pepper to taste
2 tablespoons flour
1/4 cup Frey Biodynamic Sauvignon Blanc wine
1/2 cup full fat Greek yogurt
1/3 cup shredded Gruyere cheese
2 sheets thawed puff pastry

Instructions:

1. Preheat oven to 375 degrees.

2. In a sauté pan over medium-high heat, melt the butter and add the chopped onion. Sauté the onions for about 5 minutes, until cooked through.

3. Add the minced garlic, finely chopped mushrooms, salt, pepper, and the chopped fresh herbs.

4. Cook until all of the moisture is out of the pan from the mushrooms, 7-10 minutes.

5. Sprinkle the mushrooms with the flour and stir to combine. Let it cook for about 2 minutes.

6. Add the white wine and Greek yogurt, mixing everything together.

7. Once everything is combined turn off the heat and add the shredded Gruyere cheese. Stir to combine and set aside.

8. On a floured surface roll out the puff pastry into a large rectangle.

9. Spoon the mushroom mixture to the middle of the puff pastry, top with cheese then roll into a log.

10. Cut log into 1 inch rounds.

11. Lay spirals on the parchment-lined baking sheet, sprinkle with thyme leaves, and put into the oven.

12. Bake until golden brown, about 15 minutes.

13. Serve them while they're warm with a glass of Frey Organic Totality Sparkling wine. Enjoy!