Mushroom Curry

8 portions

2-3 tbsp butter
1/2 pound fresh
mushrooms -chop the stems and leave the caps whole
1 onion, minced
1 tbsp curry powder
2 apples, chopped fine (chop one of the  apples just be fore serving)
2 2/3 cups yogurt
2 cups raw brown
rice, cooked and hot or 1 1/2 cups raw bulgur wheat, cooked  and hot

Saute the mushroom caps in butter for 5 minutes, until they just absorb the
butter and get slightly brown. Set them aside in a small bowl. Add more
butter to the pan and saute the onion and curry powder until the onion is
almost tranparent. Add one chopped apple and the mushroom stems; continue
sauteing until the onion is transparent.  Don't let the apple get too mushy.
Remove from the heat and stir in paprika, salt to taste, and the yogurt.

To assemble the dish: Place the cooked grain in a 2 or 2 1/2 quart casserole.
Spread the mushroom- yogurt sauce evenly over the grain.  Then arrange the
mushroom caps on the top.  Sprinkle with more paprika. Bake the casserole at
350 degrees F until the sauce is firm. Sprinkle the freshly chopped apple over
the topjust beforer serving.