Puff pastry pie with creamy filling of Fontina AOC, porcini mushrooms and chanterelles

Clean the mushrooms and cut them roughly. Also cut the Fontina AOC into cubes by removing the rind and set aside.
In a frying pan, sauté a chopped shallot with a little olive oil. Add the mushrooms and cook for a few minutes. Add the marjoram leaves and season with salt and pepper.
In a bowl, mix the eggs with fresh cream, then add the cooked mushrooms. Season with salt and pepper and set the mixture aside.
Spread the phyllo dough sheets in a 24/26 cm baking dish, oiling each layer with the help of a kitchen brush. Once the layers are finished, pour the egg and mushroom mixture and the cubes of Fontina AOC in the centre.
Bake in a preheated oven at 180° for 15 minutes and then at 160° for a further 15 minutes. Serve warm.