Take all the mushrooms - cut into slices about half a centimeter thick. (If using canned mushrooms - just drain well)
Heat a large skillet with olive oil.
When the oil is hot, add the onion until it becomes translucent.
Add the mushrooms and fry until the onion begins to brown.
Add the cooking cream (not sour cream!!) and bring to a boil.
Add the salt, pepper and nutmeg, gently mix and let simmer on a low heat for another 2 minutes.
Transfer the mixture to a bowl and let it cool (you can mix with a wooden spoon occasionally to release some heat).
Meanwhile, preheat the oven to 350 Fahrenheit.
When everything is cooled to room temperature, add the remaining ingredients except canola oil.
With canola oil Grease a “loaf pan” (you can use a disposable for this) - it is important to lubricate all the sides and bottom well.
Pour the batter into a pan to a height of two thirds - three-quarters of the height (batter will rise!)
Place in the oven for 30-35 minutes.
To check if the pie is ready - pop a toothpick in the middle. If it comes out dry its ready.
Bon Appetit!
Serve with salad and vinaigrette dressing - don’t forget, its prefect for any and every event!