Composition / ingredients
Step-by-step cooking
Step 1:
How to make pork rolls with mushrooms? Prepare the ingredients. Take lean pork, fillet or carbonade is perfect, I have ready-made schnitzels. Herbs and spices you can use according to your taste or availability.
Step 2:
Wash the pork, dry it and cut it into portions. Beat them well, the thinner it turns out, the better, since they will need to be wrapped.
Step 3:
Season the meat with salt and pepper to taste.
Step 4:
Prepare the filling. Prepare the products for her. In addition to champignons, other mushrooms are also suitable — both fresh and dried. Take any cheese — hard, semi-hard, soft, like mozzarella. The main thing is that it is delicious, high-quality, without milk fat substitutes and melts well.
Step 5:
How to make the filling? Wash the mushrooms, dry them well and cut them into small slices.
Step 6:
Fry the mushrooms in vegetable oil over low heat for about 15 minutes, until the liquid evaporates. At the end, season them with salt and pepper. You can add an onion to the filling: finely chop it and fry it together with the mushrooms.
Step 7:
Cut the cheese into cubes.
Step 8:
Put 1-2 tablespoons of mushroom filling and a piece of cheese on each slice of pork.
Step 9:
Roll the meat into rolls. You can fix them with toothpicks so that the rolls do not fall apart.
Step 10:
Heat a frying pan with vegetable oil over medium heat and fry the rolls for 2-3 minutes on each side.
Step 11:
Put the rolls in a baking dish, pour in the milk, spread the thyme sprigs on top. Bake the rolls in the oven, preheated to 180 ° C for about 30 minutes, until browning. Remove the finished dish from the oven. You can serve the rolls hot as a meat dish, or you can cool them and serve them as a cold snack. Enjoy your meal!
Rolls can simply be fried until cooked and not baked in the oven. Then increase the roasting time to 7-8 minutes on each side. You can also put them out in a frying pan over low heat by pouring 120 ml of meat broth.
Buy fresh medium-sized mushrooms, snow-white color without spots, damage, rot smell. They should not be slippery to the touch. Thoroughly rinse the mushrooms from the ground under a stream of warm or cold water. Cut out the damaged places, if there are any. Miniature mushrooms up to 2 cm in size do not need to be cleaned at all, it is enough to rinse them well. Larger champignons are recommended to be cleaned from films.
Instead of fresh, you can take frozen or dried mushrooms (dried ones will need 5-6 times less than fresh ones). Frozen mushrooms can be defrosted in any convenient way (for example, in the microwave in the appropriate mode - see the instructions for your technique) and drain the liquid. Or, if the amount of liquid in the recipe is not critical, use without defrosting. Dried mushrooms should be washed well, since they are not washed before drying, and then soaked in cold water for at least 2-3 hours.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Champignons - 24 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
