Rice Bulgarian trapeza with mushrooms or “Liver sarma without offal”

Wash the rice well, chop the head of old onion, fresh onion and garlic, and finely chop the spinach. Cut the mushrooms into small pieces while saving the brine. Once you have everything ready, heat the oil in a large enough pan and sauté the old onion briefly, so that it doesn’t change color.

Add rice, mushrooms, fresh onions and garlic to it. Season with salt, red pepper and black pepper, as well as ground mint. After a few minutes, add the mushroom brine and half of the chicken broth. At this stage you can add spinach, fresh spices and after the broth is almost absorbed by the rice pour into a suitable pan / such that the mixture is at least 3 fingers thick /, pour the remaining chicken broth and bake in a preheated oven at 170 degrees for about 20 minutes, stirring 1-2 times during baking.

For the topping, mix all the ingredients in a bowl and beat with a mixer until smooth. Once the rice is well cooked in the oven, pour over and bake for another 15-20 minutes until golden brown.