How to cook
Wash and dry the mushrooms. Put them whole to boil in salted water and drain them. Set aside 5 mushrooms that have a nicer shape, cut the others into small pieces. Boil the rice in salted water, using the mushroom broth.
Then mix half the rice with the chopped mushrooms and the spices. Put remaining rice in a warm area. Parboil young vine leaves and form small wraps with the mushroom stuffing.
Fry them gently in highly preheated oil, using 2 forks while turning them to prevent them from unrolling. Pour the melted butter over the set aside rice, sprinkle with a little nutmeg and arrange the sarma wraps on top.
Put whole mushrooms in between the sarma and serve.