The dough is cut into strips 5-6 cm. Circles are cut from the dough. Fsunflower of oil form cylinders. In the pan, greased with fat, baked Volost (buckets), as the circles of dough are placed on a foundation, and cut strips wrapped around fthe oil - such as walls. After baking, carefully removed fthe oil. Of the flour and the butter was prepared white roux which was cooled to 50-60 C and diluted slowly with hot water, while being stirred, so as not to form lumps. Boil for 3-4 minutes on low heat. Season with lemon juice. Mushrooms are cleaned and washed, finely chopped and sauté in the butter to soften them, then mix with the finished white sauce, black pepper and salt. The mixture is well mixed and distributed in Volost, which are sprinkled with grated cheese into small pieces. Serve warm.