Cut onions and garlic finely and fry until lightly golden, add the mushrooms, pre-diced and left to stew. After staying fat is added wine, allow to boil 5 minutes, add dill, parsley, spices and sauté for 10 minutes, stirring constantly. Add cream and simmer over low heat stirring to thicken, then remove from the fire and is ready to serve. You can combine it with chicken or fish.