Mince shallots and garlic.

Sauté the minced shallots and garlic until softened.

Add chanterelles to the pan with shallots and garlic.

Season with pepper.

Cook the mushrooms until they release their water and it evaporates.

In a bowl, beat the eggs.

Add single cream to the beaten eggs.

Add grated Parmesan cheese to the egg and cream mixture.

Stir in honey, thyme, and parsley.

Roll out one disk of shortcrust pastry.

Press the pastry into a pie mold.

Place the sautéed chanterelles into the pie crust.

Pour the cream/cheese mixture over the mushrooms.

Roll out the second disk of pastry.

Cover the pie with the second pastry disk.

Press the edges of the pastry together to seal.

Brush the top of the pie with egg yolk.

Bake in a preheated oven at 375F (190C) for 40-45 minutes, or until golden brown.