2 tablespoons olive oil
1 egg, beaten
1/2 cup all-purpose flour
1/2 cup crushed salt
1/2 teaspoon baking soda
1 pound baby mushrooms, diced
1 large onion, diced
4 slices bread, torn
Heat olive oil in a saucepan over 10 minutes, or until fragrant. Stir in egg and egg mixture. Heat until bubbly. Force into a muffin.
Transfer mushroom mixture to a separate bowl. Stir flour into egg mixture. Cook over low heat, stirring constantly, until somewhat stiff. Reduce heat to medium-low. Transfer mushroom mixture to egg mixture; continue stirring until flour dissolves.
Crumble onion and mushrooms into blanketed flour; stir to dissolve.
Assemble the slides: arrange onion and mushrooms in another layer in a single plate or serving dish. Spread mushroom cream over mushroom layer. Place mushroom cream over oat mixture. Cool and top with egg mixture. Remove mushroom layer and sprinkle cream over the top. Drizzle with grape jelly. Arrange onto serving tray. Cover dish tightly with aluminum foil. Refrigerate over night until serving.