Peel and finely chop the onions. Clean the mushrooms, divide the larger ones if necessary. Heat the butter in a large frying pan and sauté the onion until translucent. Add the mushrooms and fry over a high heat for 10 minutes. Add peas, season and bring to the boil with 3/8 l water, cream and wine. Boil down for about 5 minutes. Stir in the gorgonzola and melt. Thicken the sauce and season with salt and pepper.
Serve with ham.