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Pork rolls with mushrooms

Pork Rolls with Mushrooms

Impressive, appetizing, juicy — and party-ready! These pork rolls with mushrooms dress up any spread. They look beautiful when sliced open and come out incredibly fragrant and delicious. And they're not hard to make at all.

Maria

Recipe author

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Composition / ingredients

Servings:

Pork

500

Milk

125

Vegetable oil

Thyme

Ground black pepper

Salt

Button mushrooms

200

Hard cheese

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 11 g

Fats 64 % 21 g

Carbohydrates 3 % 1 g

234 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make pork rolls with mushrooms? Gather your ingredients. Use lean pork — tenderloin or boneless loin is perfect; I'm using ready-cut cutlets. Feel free to use whatever herbs and spices you like or have on hand.
Step 2:

Rinse the pork, pat it dry, and cut it into serving-size pieces. Pound them well — the thinner the better, since you'll be rolling them up.
Step 3:

Season the meat with salt and pepper to taste.
Step 4:

Prepare the filling and gather what you need for it. Besides button mushrooms, other mushrooms work too, fresh or dried. Use any cheese you like — hard, semi-hard, or a soft one like mozzarella. The main thing is that it's tasty, good-quality, made with real milk fat, and melts well.
Step 5:

How do you 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 has cooked off. Season with salt and pepper at the end. You can also add an onion to the filling: finely chop it and sauté it along with the mushrooms.
Step 7:

Cut the cheese into small sticks.
Step 8:

Place 1–2 tablespoons of the mushroom filling and a piece of cheese on each pork slice.
Step 9:

Roll the meat up into rolls. Secure them with toothpicks so they don't come apart.
Step 10:

Heat a skillet with vegetable oil over medium heat and sear the rolls for 2–3 minutes on each side.
Step 11:

Transfer the rolls to a baking dish, pour in the milk, and lay thyme sprigs on top. Bake in an oven preheated to 350°F (180°C) for about 30 minutes, until browned. Take the finished dish out of the oven. You can serve the rolls hot as a main course, or let them cool and serve as a cold appetizer. Enjoy!

You can simply pan-fry the rolls until cooked through and skip the oven altogether. In that case, increase the frying time to 7–8 minutes per side. You can also braise them in a skillet over low heat with 1/2 cup (120 ml) of meat broth.
Buy fresh, medium-sized mushrooms that are snowy white, with no spots, damage, or off smell. They shouldn't feel slippery. Rinse them thoroughly under warm or cold running water to remove any grit, and trim away any bad spots. Tiny mushrooms under an inch don't need peeling — just rinse them well. Larger ones are best peeled of their thin skin.
Instead of fresh, you can use frozen or dried mushrooms (you'll need 5–6 times less dried than fresh). Thaw frozen mushrooms any convenient way (for example, in the microwave on the appropriate setting — check your manual) and drain off the liquid. Or, if a little extra liquid won't hurt the recipe, use them without thawing. Rinse dried mushrooms well, since they aren't washed before drying, then soak them in cold water for at least 2–3 hours.
Keep in mind that every oven is different, so the temperature and time may vary from what's given here. For reliably good baked dishes, it helps to know your own oven's quirks.