Fry the onion in vegetable oil, add mushrooms and a little water. Simmer over low heat until the water evaporates. Add the chicken fillet and stir.
Separately fry the flour until creamy and mix with half the cream, put the mixture on the mushrooms and add the remaining cream, salt and pepper, bring to a boil. Put out and cool.
In the middle, lower the baskets and fill with straws. Sprinkle with grated cheese.