How to make
Clean and wash the field mushrooms and cut them into strips. Finely chop the onion.
Heat the oil and add the onion, mushrooms and a little water. Stew them for about 10 minutes and add the rice, paprika, black pepper, finely chopped parsley and mint.
Pour 1 cup of hot water and stew once again for another 10 minutes.
Then pour the dish into a baking pan and bake it lightly in a preheated oven at 390°F (200°C).
Beat the eggs with the yogurt and a pinch of salt and pour the resulting mixture over the liver sarma.
Place it back into the oven and bake, until it aquires a golden brown color.
The liver sarma with rice, mushrooms and topping is ready.
