Chop the onion finely and fry or stew in the oil. The rice is washed with cold water and add to the softened onion, fry gently until it is glass, add the mushrooms and cut into small pieces and pour a cup of water (amount of water equal to the rice). After accepting the water is removed from the heat and add the raisins, the walnuts, crushed in small pieces, red and black pepper. The mixture add salt to taste, and finally put the chopped dill (to taste). Vine leaves are steamed lightly if they are fresh, and if they are out of the jar or freezer is not necessary. It is important to select small cut sheets to the filling does not leak and the dolmas are fragile. Small dolmaschki turn (as a bite - hence the Greek name), the bottom of the pan put a plate upside down (not to Zagora in the dolmas boiling) on ​​her rank the dolmas, watered with a few tablespoons of sunflower oil, pour water enough to cover them, stacked with a plate, cover with Cover with the lid and cook on low heat for about an hour. Can be served hot or cold as an appetizer for brandy or wine.