Mushrooms washed, fill with cold water, bring to the boil, drain and rinse, fill with boiling water and cook for 25-30 minutes in salted water.

Finely chop the onion and fry until transparent in butter.

Drain and squeeze the mushrooms and add to the onions. Fill for zhuleny are of two types: 1) smetana - sour cream, if desired, thickened with flour or egg, and the filling to make half-and-half with mayonnaise; 2) Bechamel sauce - roasted flour mixed with milk and butter. I decided to use sour cream filling, thickened with flour. First mix the sour cream with sautéed, a bit of fry over high heat for 2-3 minutes,

Then add the flour and black pepper. Fry for another 2-3 minutes, stirring constantly.

Spread the mixture into ramekins and top liberally sprinkle with grated cheese.

In a pre heated oven to 150 degrees put in the ramekins for 5-7 minutes. Once the cheese is melted, you can bring to the table.