Preheat the oven to 400°F (200°C).

In a pan over medium heat, sauté the assorted mushrooms, garlic, and onions until soft. Add the truffle paste, wine, and stir until thoroughly combined. Continue to sauté until the wine has evaporated. Add the parsley, remove from heat, and set aside.

In a bowl, mix all the cheeses together and toss until evenly distributed.

On a clean countertop, roll out one sheet of puff pastry and spread half of the Dijon mustard on one side. Evenly spread half of the mushroom filling and half of the cheese mixture, leaving a ½ inch border around the edges. Carefully and tightly roll the puff pastry into a log and seal the ends with egg wash. Wrap the log tightly in plastic wrap and refrigerate for at least 20 minutes. Repeat this step with the remaining sheet of puff pastry, mushroom mixture, and cheese mixture.

Slice the logs into 1-inch thick rounds and place them on a baking tray lined with baking paper. Brush with the remaining egg wash and bake for 15-20 minutes until golden brown and crispy.