Put a bit a *butter* **and** *oil* in a -- large -- frying pan, and turn the stove on!. |
Break *mushroom* caps in three or four parts, do the same with the stems. Chuck them on the hot pan. |
Add *salt, *pepper* and *nutmeg* |
Whilst mushrooms are cooking, cut *onions* radially (in π/8 chunks). |
The mushrooms should loose a lot of water during the process. **Remove the extra water** and keep it on the side. |
When the mushrooms start tasting wonderfully roasted, add the onions, along with the water ketp aside. |
Cook until the onions are soft, stirring from time to time. |
Leave the pan to cool down (I would suggest to prepare the dough meanwhile) |
Add *grated cheese*, *crème fraîche*, *eggs* and *chilly pepper* to the cooled down preparation, and mix well. |
Pour the mix into the -- ideally slightly pre-cooked -- base. |
Add a bit of *parsley* and extra *grated cheese* on the top! |