Adapted from everythingofcooking.com
g (17 oz) champignons (or any you like)
g (7 oz) cheese (any you like)
g (2 oz) butter
tablespoon sour cream
lavash bread sheet
Finely chop the mushrooms. Put them into deep preheated skillet over low heat. Add 1/2 cup water. Cover the skillet and stew the mushrooms until all water and juice evaporates, stirring occasionally. Dice the onion and send to the skillet. Add the butter, mix until fully melted. Fry the mushrooms and onion for 10 minutes. Set aside until completely cool. Put the lavash bread on the table. Place the mushrooms in the middle and spread evenly. Grate the cheese. Put it on the ends of lavash sheet. Smear the sour cream over the cheese. Roll the lavash sheet up tightly. Wrap your mushroom lavash roll in foil and put in the fridge for a night (or for 3 hours at least).