Mushroom Puff Pastry Pie

Preheat your oven to 190°C (170°C for fan-assisted ovens). Peel and finely chop the onion and garlic. Clean the mushrooms and slice them thinly.

In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the sliced mushrooms and cook over higher heat until their liquid evaporates and they are browned (about 8-10 minutes). Add the minced garlic and thyme, and cook for another 1 minute. Remove from heat, stir in the cooking cream, one beaten egg, half of the grated cheese, chopped parsley, salt, and pepper. Taste and adjust seasoning if needed.

Line a pie dish (approx. 24-26 cm diameter) with one sheet of puff pastry, letting the edges overhang. Pour in the mushroom filling and spread it evenly. Cover with the second sheet of puff pastry, then press the edges together to seal, or trim any excess and decorate with leftover pastry. Brush the top with the remaining beaten egg and prick a few holes with a fork to allow steam to escape.

Place the pie in the preheated oven and bake for 30-35 minutes, or until the pastry is golden brown and crispy. Remove from the oven, let it rest for 5-10 minutes before slicing and serving.