250g/9oz chestnut mushrooms, quartered
1 large garlic clove, crushed
½ lemon, juice only
250g/9oz large flat mushrooms, cut into 8 wedges
finely chopped flatleaf parsley, to garnish
250g/9oz mixed wild mushrooms such as oyster and shiitake, sliced
salt and freshly ground black pepper
3 tbsp sunflower oil
knob of butter
400g/14oz full-fat crème fraîche
1 free-range egg, beaten
50²µ/1¾´Ç³ú Parmesan or alternative vegetarian hard cheese, finely grated
500g/1lb 2oz block ready-made puff pastry