Mary Berry's Wild Mushroom Galettes

Ingredients

• 1 x 500g block of all-butter puff pastry
• plain flour, for dusting
• 1 egg, beaten
• 3 tbsp sunflower oil
• 1 knob of butter
• 1-2 large garlic cloves, crushed
• 250g (9oz) chestnut mushrooms, quartered (see tip)
• 250g (9oz) large flat mushrooms, sliced into 8 wedges
• 250g (9oz) mixed wild mushrooms (such as oyster and shiitake), thickly sliced
• 400g (14oz) full-fat crème fraîche
• 50g (2oz) Parmesan cheese, grated
• juice of ½ lemon
• salt and freshly ground black pepper
• 2 tbsp chopped parsley, to garnish