• Cut the mushrooms into cubes. If Portobello is being used – cut per cm
• Heat the oil in a large saucepan or deep skillet
• Fry the onion until golden brown
• Add the mushrooms
• Add the flour and cook until the flour browns
• Add the beef stock and stir well with a wooden spoon, not forgetting about the sediments from the bottom
• Bring to a boil
• Cook over a low heat for approximately 10 minutes
• Bon Appetite