Cook the rice in vegetable stock while stirring until cooked.
Sweat the onions in olive oil. As soon as they turn slightly yellow, add the meat and stir-fry briefly over high heat. Season with salt and pepper.
Drain the chanterelles and add to the fried onion meat. After a minute, add the tomato pieces and sauté briefly. After about 1 minute, add the vegetable stock and bring to the boil. Add the cream cheese spoon by spoon and let it melt. Depending on the consistency you want, stir in a little light sauce binder and add the white wine. Simmer for two minutes and then remove from the flame. Add parsley and stir in. Let stand for a minute, then season with vegetable stock, cream cheese, salt and pepper. Arrange and serve with the rice.