• Preheat your oven to 425. 

Crispy Shiitake Topping

• Heat up 2 tbsp of oil in a pan on medium heat. 
• Add in the sliced shiitake mushrooms and spread them out so they’re not touching each other. You may need to do this in two batches. 
• Shallow fry the shiitake on each side until golden brown. Season them with salt before removing them from the pan. Set them aside. 

Creamy Parmesan Mushroom Filling

• Heat up 1 tbsp of oil and 2 tbsp of butter in the pan on medium heat. 
• Add in the shallots, garlic, bay leaf, and all of the fresh herbs. Add salt to taste. 
• Sauté until the shallots and garlic start to turn golden and the herbs darken. Make sure the herbs don’t burn! 
• Add in all of the chopped mushrooms. Cook until the mushrooms brown slightly. Add salt to taste. 
• Add in one tablespoon of sake or white wine to deglaze the pan. 
• Add in the Worcestershire and cream to the pan. 
• Add in the grated parmesan and cook down the mixture for 2-3 minutes until it thickens. Add salt and pepper to taste, and finish it with a pinch of nutmeg. 

Assembling/Baking the Pie

• Cut out two pie crusts that are about 1/2 inch wider in diameter than the top of the ramekin. 
• Divide the creamy mushroom mixture evenly between the ramekins. 
  
• Top the creamy mixture with the shallow fried shiitake mushrooms.
  
• Make a small cross in the top of the pie crust to allow steam to escape and brush both sides with egg wash. 
• Place the pie crust on the ramekin and crimp the edges with a fork. 
• Top with flaky salt and a sprig of thyme. 
• Bake in the oven for 25 minutes or until golden brown. Check the progress of the crust at around 20 minutes to ensure it doesn’t overcook. 
• When the crust is golden brown, remove it from the oven and let it cool for about 10 minutes and then dig in!