For the mushroom sauce, first sauté the finely chopped onion in oil in a pot until translucent.
Halve the mushrooms and cut them into fine strips. Add to the onions, fry lightly and pour in water. Cover and simmer gently for 15 minutes.
In a small bowl, whisk together the sour cream, flour and salt until well blended. Add this sour cream mixture to the finished steamed mushrooms and mix well.
Season mushroom sauce with chopped parsley, pepper and vinegar.
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