Layer cake with mushrooms and beans

Mushroom pie can be anything – it all depends on the components that are added to it. For example, this recipe was originally designed not just for mushrooms, but for chanterelles. But, in my opinion, you can put any mushrooms in a mushroom pie, as long as they are delicious. For example, you can experiment and take not fresh mushrooms, but canned ones.
Pour water into a saucepan and put the bean pods to soak. Divide the dough in half, roll out one part so that it turns out to be a rectangle (in the shape of a baking sheet), bake in the oven until ready. The second part is rolled out as well, but we make an incision (not through!) with a knife one cm from the edges around the perimeter, then draw a diagonal (again, not through!) from one corner to another. Coat with yolk and bake for about eight minutes. We take out and cut out the center, which was marked before. We will get, as it were, bumpers and a lid for the pie.
Finely chop the mushrooms and onions, then fry the onion in oil. Pour five teaspoons of vegetable oil into a saucepan with a small amount of water, add mushrooms, chopped onion, garlic cloves. Season with salt, pepper and thyme and cook until boiling. Then turn down the heat and leave to cook until the liquid evaporates. Remove the garlic from the mixture, put the cream and continue to simmer until the whole mass is completely thickened. Now boil the diced bean pods in boiling salted water for about five minutes. Drain the water through a colander, cool the beans and fry in oil, pour pepper.
We put a solid layered layer and a layer-side in a baking sheet, spread the boiled beans on top, and the mushroom mixture on it. Cover with a "lid", and our food is ready. If desired, it can be slightly heated in the oven.