Instructions: Prepare white sauce:
Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk and cream, stirring rapidly with whisk. When blended and smooth, add pepper and nutmeg. Simmer gently for 5 minutes stirring the bottom regularly to ensure it doesnt burn. Remove sauce from heat and whisk in egg yolk and cheese. Sauce should be thick and creamy. Set aside.

Garnish:
Finely dice onion.

Melt butter in a pan and saute onion, garlic and mushrooms until tender. Mix into the white sauce, set aside and allow to cool.

To assemble:
Lay a pice of filo out on the bench and brush with melted butter. Sprinkle with combined breadcrumbs and cheese. Repeat layering process until all the pastry is used. Place mushroom mixture along the long side of pastry, leaving 5cm at each end. Roll up to enclose filling, fold in ends and place on a butter baking tray with the join on the bottom. Brush top with melted butter.

Bake in a moderate oven for about 20 minutes or until golden brown.

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