Rolls of pork with mushrooms

Rolls of pork with mushrooms


Pork fillet with a piece, boneless — 600 grams
Champignons — 400 g
Onions — 2 pcs.
Hard boiled eggs — 2 pcs.
Mozzarella grated cheese — 1-1,5 cups
Fat cream — 1 glass
Salt — to taste
Ground black pepper — to taste
Sunflower or olive oil


1. Preheat 2-3 tablespoons of vegetable oil in a frying pan over medium heat. Peel the onion and cut it into thin quarters of the rings. Fry in a pan until golden brown (about 10 minutes), stirring.
2. Rinse, clean and cut small champignons into small pieces, add them to a pan with onion and cook for another 10-15 minutes, stirring occasionally.
3. Put the prepared mushrooms in a bowl, add chopped eggs and grated cheese. Mix everything well, season with salt and ground pepper to taste.
4. Cut the pork across the fibers into pieces with a thickness of about 7-8 mm. Salt and pepper the pork from both sides and beat off well with a kitchen hammer so that the pieces become thin and of sufficient size to wrap the filling.
5. Lay about 2 tablespoons of filling for each piece of pork and wrap the pork in the form of a roll. Secure with toothpicks or thread.
6. Heat a large frying pan and butter over medium heat. Fry the pork rolls from all sides, beginning with the side seam. After frying the seam, you can remove the toothpicks (if you used a thread, you can take it off later).
7. Put the fried rolls in a baking dish (if you used a thread, remove it). Pour about 1.5 glasses of water and cream into the mold. Season with black pepper and salt and put in a preheated to 190 C oven.
8. Bake for 30 minutes or until golden brown. Serve warm.

Bon Appetit!

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