Vegetarian Mushroom and Brown Rice Dolmas - weight Mushrooms

Method

• For the filling:
• Grind the mushrooms and onion in your food grinder according to manufacturers instructions.
• Then set this aside.
• (You can use you food processor if you dont have a food grinder).
• Heat the oil in a large saucepan over medium heat.
• Add the mushroom and onion paste into the saucepan and saute for 10 minutes.
• Add the rice (first drain off the water that youve been soaking it in) along with an additional 1 cup of fresh water.
• Stir and let the mixture boil for 10 minutes or until almost all of the excess liquid is absorbed.
• It doesnt need to be cooked, it just has to absorb all of the excess water.
• Add the dry spices and salt and pepper to taste.
• Remove from heat and add chopped parsley.
• Let it cool for 10 minutes.
• For the wrappers and assembly:
• Preheat oven to 392F .
• Separate the grape leaves.
• Make the rolls by adding about 1 tablespoon of filling into the middle of each leaf and rolling it up burrito style.
• Set the assembled rolls aside and repeat until you run out of filling.
• Take a large oven safe pot or Dutch oven and line the bottom of the pot with some grape leaves.
• Put the assembled rolls into the pan on top of the grape leaves.
• Arrange them around the pan until the pan is full.
• Add the bay leaves.
• Cover with the remaining grape leaves.
• Add water until all of the rolls are covered.
• Place in oven at 392F for 1 hour.
• Check every 20 minutes and add more water if necessary.
• At 15 minutes before its ready, stir in the tomato paste and finish cooking.
• Serve!