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Cut pastry into rectangles. Glaze pastry with egg yolk and cook at 180C until puffed and golden.
Wipe over mushrooms quickly, tear or slice as shown into even sizes.
Heat oil and butter together, add mushrooms, garlic, seasoning and thyme, toss to mix.
Sauté on medium heat until just cooked, turning up heat to evaporate liquid if necessary,
taking care not to burn garlic or it will be bitter. Add a squeeze of lemon and toss
parsley through mix. Serve mushrooms on top of one piece of pastry, top with crème fraiche, and then other pastry.