How to make
Wash, clean and cut the liver into 3-4 pieces. Put it to soak in a bowl of cold water with 1 tsp. of baking soda dissolved in it for about 40 minutes.
Then rinse it and pour 4 cups of cold water over it. Boil it on a low heat and be careful not to overcook it.
Strain the broth and cut the liver into cubes. Pour them into a glass baking pan, in which you will bake the dish.
Clean the fresh mushrooms with a brush and blanch them, by adding a little salt and 1 tsp. of vinegar to the water at the end. Once they have cooled, cut them into slices. Finely chop the fresh spring onions.
In a suitable bowl, stew the white part of the onion in the fat and then the green part.
Season with salt, paprika and black pepper. Add rice and 1 cup from the strained broth.
Stew on a low heat, while stirring constantly. The chopped mushrooms are up next (keep 1/3 of them aside) and another glass of the broth.
Once the rice swells, pour it into the baking pan, on the diced liver. Sprinkle generously with fresh or dried mint (depending on the season).
With the third cup of broth, deglaze the bottom of the pot and add it to the other products in the baking pan.
Arrange the mushrooms on top. Cover the cookware with foil and bake in a preheated oven at 390°F (200°C).
Once you think, that the dish is ready for the thickener, add it. Use a liquidizer to blend the eggs, the flour and the yoghurt.
Pour the thickener and bake, until it is fully baked. Take the liver sarma out of the oven and cover it with a cotton cloth.
The liver sarma with mushrooms is ready.
