- 500 g Oyster mushrooms
- 150 ml Sunflower oil
- 400 g Rice
- 150 g spring Onions
- 2 stalks spring Garlic
- 50 g Parsley
- 50 g fresh Spearmint
- 1 tsp Black pepper
- 2 tsp Red pepper
- 800 ml warm Water
- 3 Eggs
- 600 ml Yogurt
Drob sarma is no doubt in the classic recipe list of Bulgarian quisine. Mostly prepared in the spring when all greens are at their peak. Hence, full of aromas, tender, delicious meal. Classic Drob-sarma is usually made with chopped lamb or calf’s liver and rice. In this main dish we have substituted the lamb with mushrooms – thus making it vegetarian dish. Soo Tasty with Soo Foodies!
- Eventually, you may skip the topping and have it vegan way
- You can add a bit of garlic, dill and/or lemon drops to the topping for extra flavor
- Serve Drob sarma single as a main dish or as a side dish to Lamb stew
Wash carefully and cut the oyster mushrooms into cubes 1 cm big. Chop the spring onions, garlic, parsley and the fresh spearmint.
Take saucepan and put the sunflower oil in. Heat up and add the oyster mushrooms. Fry for 2-3 minutes and add the spring onions, garlic and the rice. Return to hot plate and fry for another 2-3 minutes until rice gets glassy.
Crack the eggs into bowl, whisk them a little and add the yogurt to the mixture. Whisk again to homogeneous texture. Take out the Drob sarma from the oven and evenly spread the eggs-yogurt mixture over it. Return in the oven for another 20 minutes until golden crust. Garnish with extra spring garlic and yogurt sauce and serve warm or cold.