Cook the lamb sherden alone with 5 laurel leaves, a little pepper and salt to taste. Separately cook the offal with the same spices.
Then cut the cooked offal into small pieces. Wash the rice in several waters. Heat a little oil in a pan on the stove and cook the rice well, then add water in the ratio 1:2 rice-water and leave to swell.
Combine the rice and minced lamb and fill the sherden with the mixture. Put it in a lightly greased baking tray with the cleaned and cut into large slices of mushrooms.
Pour the cream on and set to seal up a with nice tan in the preheated oven.
If you wish, at the end of the cooking, grate some cheese on.