Onions finely shinkuem and spread in the pan.

Fry the onion and chopped mushrooms in butter until Golden brown.

Sweet pepper remove seeds and cut into large julienne strips, add to the pan. Squid cut into strips or thin rings, put to the vegetables. Mix well and fry on a medium heat.

Add champagne. Simmer 1-2 minutes over medium heat.

Then put sour cream and 2 tablespoons thyme, add soy sauce 1-2 tbsp and black pepper. Mix well, cover and simmer for about 7-10 minutes on low heat. Salt I did not add, enough for me soy sauce, and keep in mind that cheese is salty.

On a coarse grater grate the cheese.

Then spread the squid out of the frying pan into molds for baking. Bake the dish in portion cups or small pots. Grease the top with sour cream (1 tsp in each mold). Sprinkle squid with grated cheese. I even decorated the dish Korean carrot, 1 tsp. Bake in a preheated 180-200°C oven to completely melt cheese, ~5min. Or in the microwave 1-2 minutes on medium heat (360). The finished dish sprinkle with finely chopped herbs and served to the table in the dish in which baked. Bon appetit!