Cooking Lamb belly mushroom

INTERNAL MATERIAL: 120 gr rice, 1-2 cloves of garlic, 2 medium-sized onion, 30 g pine peanuts, 30 g curb grapes, 1 pinch of cinnamon 1 teaspoon of salt, 1 teaspoon black pepper, 15 g Permasan cheese, 2 spoons of butter, 1 tea glass of olive oil, half a liter of chicken broth.

Preparation: olive oil is placed in a pan, onion and garlic sautéed together. Çaman peanuts and currants are added and rice is added. In this way, roasted for a while. Added.Mantar is hard because it is hard to boil around 2 minutes. The mixture is filled into the mushrooms of the lamb and taken again to cook in the steam. After 30-35 minutes, our filling is ready.

Note: If you do not use steam cooking.