Pork rolls with mushrooms

4 servings
2 hours

Rolls can simply be fried until tender 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 120ml of meat stock.

How to make pork rolls with mushrooms? Prepare the ingredients. Take low-fat pork, cut or carbonade is great, I have ready-made schnitzels. You can use herbs and spices to your liking or presence.

Wash the pork, dry and cut into portions. Beat them off well, the thinner it turns out, the better, since they will have to be wrapped.

Salt the meat, pepper to taste.

Prepare the filling. Prepare the products for her. In addition to champignons, other mushrooms are suitable - both fresh and dried. Take any cheese - hard, semi-hard, soft, mozzarella type. The main thing is that it is tasty, high-quality, without milk fat substitutes and melts well.

How to make a filling? Wash the mushrooms, dry well and cut into small slices.

Fry the mushrooms in vegetable oil over a low heat for about 15 minutes, until the liquid evaporates. At the end, salt and pepper them. You can add an onion to the filling: finely chop it and fry it with the mushrooms.

Cut the cheese into bars.

For each slice of pork, put 1-2 tbsp. l mushroom filling and a piece of cheese.

Roll up the meat with rolls. You can secure them with toothpicks so that the rolls do not fall apart.

Heat a pan of vegetable oil over a medium heat and fry the rolls for 2-3 minutes on each side.

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 browned. Remove the finished dish from the oven. You can serve rolls hot as a meat dish, or you can cool them and serve them as a cold snack. Enjoy your meal!

Buy fresh medium-sized champignons, snow-white without stains, damage, smell of rot. To the touch, they should not be slippery. Rinse the mushrooms thoroughly from the soil under a stream of warm or cold water. Cut out the spoiled spots, if any. It is not necessary to clean miniature fungi up to 2 cm in size, it is enough to rinse them well. Larger champignons are recommended to be cleaned from films.

Instead of fresh ones, you can take frozen or dried mushrooms (dried ones will need 5-6 times less than fresh ones). Frozen mushrooms can be thawed 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 must be washed well, as they are not washed before drying, and then soaked in cold water for at least 2-3 hours.

Keep in mind that everyone has different ovens. The temperature and cooking time may differ from those indicated in the recipe. To make any baked dish successful, use useful information about the features of the ovens!