Pastry:

I followed this recipe as I wanted a nice texture and crumb which this recipe gives from the wholewheat and oats. Alternatively you could use any other shortcrust pastry recipe, or just buy pre-made shortcrust pastry.

Mushrooms:

1 kg mushrooms ( I used a mix of shiitake, chantarelles and brown button mushrooms)

1 tbsp butter

1 tsp salt

1/2 tsp cracked black pepper

Sauce:

1 tbsp flour

1 tbsp butter

1/2 cup whole milk

1/2 tsp freshly grated nutmeg

Leaves from 2 sprigs of thyme (Keep some extra thyme sprigs for serving)

15g (or 2 tbsp) grated Parmesan Cheese (keep some extra sprinkled Parmesan for serving)

Salt & pepper