You will need
    • 500 g mushrooms;
    • one bulb;
    • 100 grams of cheese;
    • sour cream;
    • salt
    • pepper
    • flour:
    • oil and butter.
Take mushrooms and wash them well under running water, cut the legs. The legs of the large mushrooms and onions finely chop and fry in vegetable oil, lightly season with salt. Mushrooms fill with lightly fried onion with legs. On top sprinkle cheese, grated on a fine grater.
Put the mushrooms on a baking tray, previously greased with oil. Top mushroom caps with stuffing pour a little sour cream. Preheat the oven to two hundred degrees and bake the mushrooms for twenty minutes until fully cooked. Canned mushrooms place on a platter and let them cool at room temperature. On top sprinkle with freshly chopped parsley. Baked mushrooms serve as a snack or with any kind of side dishes such as potatoes.
Julienne of mushrooms: take one kilo of white mushrooms and cut them in slices, put into a ceramic pot and put on low heat. Add 4 tablespoons of butter, 300 g of sour cream and chopped onion, two tablespoons of flour. Mix everything, add salt, pepper and simmer for another ten minutes, stirring occasionally. Then add 4 tablespoons of grated cheese and a couple of minutes, place the pots in a well heated oven. Bake the mushrooms until browned.