* Champignons à la crème

• 400 g mushrooms
• 2 onions
• 2 tablespoons olive oil

Thinly slice the mushrooms, peel and chop the onions. Sauté the mushrooms in olive oil in a frying pan with the onions until they release all of their liquid. Add the cream and cook for 5 minutes. Season with salt and pepper and sprinkle with chopped chives.