Fry the onion in the butter. Onions, potatoes and tomatoes finely. Celery and carrots are grated and mushrooms cut into slices. Add carrots, celery, potatoes and mushrooms and stew about 10 minutes. Season with salt, pepper, tomatoes, pour the wine and cook until the liquid evaporates. Add beaten eggs and leave the fire until tight. Sprinkle the dish with grated cheese and parsley and serve.