Ingredients:

  • 0.3 kg of fresh mushrooms;
  • 0.2 kg of rice;
  • 1 clove of garlic;
  • 2 bulbs;
  • 0,4 l. of boiling water;
  • 1 tsp. curry;
  • 3 tbsp rye bran;
  • 2 tbsp lemon juice;
  • 4 tbsp vegetable oil;
  • any greens;
  • black pepper and salt.

Preparation:

  1. Mushrooms to wash want to clean.
  2. Mushroom gently separate the legs from hats, to put on a Board and finely chop with a knife.
  3. Mushroom caps dry and sprinkle with lemon juice.
  4. Both peel the onions from the husk and grind, not connecting with each other. Garlic is clean and skip through the frog.
  5. In a pan pour a little oil and carefully heat it.
  6. In hot oil put onion and fry it until Golden. Then to the onions add the chopped mushroom legs and garlic, season everything with a pinch of curry, salt and pepper, sauté until tender.
  7. Mushroom mass remove from heat and cool completely. Mushroom caps to stuff the cooled mass, and placed into a time in any dish.
  8. Rye bran hands to knead into crumbs.
  9. Wash the cilantro and finely chop with a knife.
  10. Wash rice until water clarity.
  11. Take a saucepan or frying pan with a thick bottom. The bottom of the pan pour some oil and heat it. In the second oil put chopped onion and fry it until transparent.
  12. After the onions pour the washed rice, pour it with boiling water, season with salt and curry and cook on a slow fire a quarter of an hour, covering pan with a lid.
  13. To take (preferably ceramic) baking dish and grease it with oil. On top of oil evenly spread cooked rice and flatten it.
  14. Over the rice place the stuffed mushroom caps and sprinkle with bran.
  15. The formed dish to send a quarter of an hour in the oven, preheated to 200 degrees.
  16. After this time the finished mushrooms on a rice pillow remove from the oven, sprinkle with chopped herbs and serve directly in the form.