Prepare a thick béchamel sauce as in the butter fry flour and dilute with milk. Pull aside and stir vigorously with beaten eggs. Season with salt. Add in 1 liter of water, salt and cumin and cook it cleaned and finely chopped mushrooms. Remove them, drain them and mix them with Bechamel sauce. Add black pepper and finely chopped parsley and mix. Grebnete with a spoon of the mixture, using another form into balls and roll them in breadcrumbs. Submit them to fry in hot sunflower oil. Remove them immediately and roll them in grated cheese.