How to make
Cut the mushrooms into thin strips and sauté them in the butter until soft. Add the finely chopped onion, then the rice. When the rice becomes transparent, season it with paprika, the mushroom broth cube and 1 cup water.
Boil on low heat until the rice is ready. Finally, add the finely chopped parsley. Beat the products for the pancake mix together and fry thin pancakes from it. Fill each pancake with mushroom stuffing, wind them into rolls and arrange in a greased tray.
Bake in a moderate oven for 15 minutes, then pour on the beaten yoghurt and eggs. Put in the oven again and bake for 10 minutes.
