After reading any number of recipes for stuffed grape leaves, variously known as dolmas or dolmades depending on which side of the Aegean you live on, I came to the conclusion that really anything goes when it comes to fillings.
Having picked a bunch of mallow leaves, I blanched them and soaked them in a lemony brine, and then I decided to make some dolmas with them. I mixed onion, some mushrooms, and a batch of arugula pesto I'd made a few days before with with half-cooked short-grain rice and went to town.
The use of short- or medium-grain rice is vital—if you are using rice. Long-grain rice tastes terrible cold. As for the arugula pesto and hedgehog mushrooms, I know they are pretty esoteric, but this recipe would be just fine with regular pesto and any nice mushroom, chopped fine. Go for wild ones if you can get them, but even the little brown cremini mushrooms would be good. And you can buy hedgehogs and other wild mushrooms online through Earthy Delights.
To fold the dolmas, you lay the leaf smooth side down, bottom facing you. Put about a tablespoon of filling in a little log alongside the bottom, stretching from side to side toward the leaf edges. Leave at least a half-inch of space on either edge. Fold up from the bottom once, then fold over the sides and roll up. It takes some practice, as you will learn how much tension you can put on the dolma before the leaf rips.