Preheat the oven: (electric stove: 200 ° C / convection: 175 ° C / gas: level 3). Clean the mushrooms and wash them briefly. Then drain well and cut in half if necessary. Peel and finely dice the onions. Heat oil in a large pan. Sauté the onions in it. Add the mushrooms and fry vigorously for approx. 5 minutes over high heat, turning. Season with salt and pepper. Deglaze with wine and 1/8 l water, bring to the boil. Stir in the broth and simmer everything for about 5 minutes. Mix the cheese and sour cream. Stir half of the cheese cream into the mushrooms.
Put the mushrooms in an ovenproof dish. Spread the rest of the cream on top. Bake in the hot oven for about 10 minutes. Chop the parsley, sprinkle over it.
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