2 slices of Eggcheese, 100g mushrooms, 1 medium onion, 1 tbsp of fine flour, 2 tbsp of extra virgin olive oil, salt, white pepper, fresh green parsley. Serves 2.
Prepare a light onion roux, and dilute it with the bouillon. Add sliced mushrooms, season, salt, and bring to a boil then reduce the heat. Heat the sliced Eggcheese, and cover with the sauce. The plate can be decorated with parsley.