1. Preheat oven to 450 degrees of higher.
2. Thaw Puff Pastry on Cookie Sheet under parchment paper.
3. To Prepare Filling:
Melt Butter in Sautee Pan. Sauté Shallots until Caramelized, about 3-5 minutes.
Add Mushrooms and sauté until browned, about 5 minutes. Add Thyme and Parsley and sauté for 1 minute. Add Port wine and reduce until most of the liquid is gone. Add cream and reduce until thick bubbles form. Remove from heat and cool in refrigerator for 10-15 minutes.

4. While mixture cools prepare puff pastry.
Unfold Puff Pastry; the line will serve as guide for cuts. Starting on the right make diagonal cuts the length of the pastry. Turn and make same number of cuts on left hand side.
5. Place filling in middle sprinkle with Gorgonzola and pine nuts. Beat egg and cream together and with pastry brush paint the right and left side, not the filling. Starting on left or right, skipping first slice, fold pastry over filling alternating as you descend. When finished fold over top pieces and bottom pieces to seal ends.
6. Brush with egg and cream mixture and bake for 20-25 minutes. Finished when consistently browned.
7. Garnish with extra Gorgonzola and pine nuts.
8. This recipe will make 2 strudels and can serve 8-10 people. It can be made ahead and rewarmed prior to serving.