Culinary recipes and photo recipes

Culinary recipes and photo recipes

Pork rolls with mushrooms

Almost all housewives have cooked pork chops more than once for their own relatives. We suggest you vary them slightly. After all, if you take a few mushrooms, a handful of hard cheese and a glass of thick sour cream, ordinary chops can be transformed into the most tender rolls in a delicious sour cream sauce. These meat rolls are prepared very simply and you can always get creative with the insides.

Ingredients for making meat rolls with mushrooms:

• pork – 600 g
• champignons – 300 g
• onion – 1 pc.
• hard cheese – 50 g
• dill – 3-4 sprigs
• vegetable oil – 3-4 tbsp.
• sour cream – 250 ml
• flour – 1 tsp. with a slide
• salt pepper

Recipe for making pork rolls with mushrooms:

First, let's prepare the filling. Finely chop the onion head.

We wash the champignons to remove any dirt and cut them into thin slices.

Pour 2 tbsp into a deep frying pan. oil and fry the onion until soft (about 5 minutes). Add the mushrooms and immediately season them with salt.

Fry the champignons with onions until done.

Cut the pork into pieces about 1 cm wide.

We beat any piece with a meat mallet into a narrow chop.

Grate the cheese on a large grater, finely chop the dill. Add cheese and dill to the already cooled mushrooms. Stir and season to taste if necessary.

Season the chopped piece of meat with a pinch of salt and freshly ground pepper. If the pieces of meat are large enough, cut them into 2 halves. Place the insides on top of the chop spoon.

And roll the pork and mushrooms into thick rolls.

Heat the frying pan well. In a small amount of oil, fry the rolls on both sides until crusty.

Place the fried rolls in a thick-bottomed pan (or cauldron). Fill with water, its level should only reach half. Simmer the pork rolls at low simmer for 30-40 minutes until the meat is soft. If desired, the top of the mushroom rolls can be additionally seasoned with spices.

After 40 minutes, add a heaping teaspoon of flour to the sour cream, mix and add it to the cauldron with the rolls. Simmer for another 10-15 minutes, they should become tender and the sour cream sauce should thicken slightly.

The perfect side dish is fluffy mashed potatoes or crumbly buckwheat.

Serve pork rolls with mushrooms, generously sprinkled with tender sour cream sauce.

Pork rolls with entrails in the oven

An original dish for a festive table. At first glance, it may seem that the dish is insignificantly troublesome. But in essence everything is simple and not at all difficult. For rolls, not very fatty pork (neck, sirloin) is suitable. Provencal herbs give the dish a spicy taste and smell.

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Ingredients and how to cook

ingredients for 8 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 2 hours

Step-by-step production

Step 1:

Let's prepare all the ingredients according to the list.

Step 2:

Finely chop the onion and fry lightly in vegetable oil.

Step 3:

Finely chop the mushrooms. I used frozen honey mushrooms with ozari.

Step 4:

Add the mushrooms to the onions and fry, stirring frequently. Salt. If necessary, add vegetable oil. Bring the mushrooms to readiness and let cool.

Step 5:

Grate the cheese on a large grater.

Step 6:

Combine cheese with mushrooms and mix. The inside is ready.

Step 7:

Cut the meat into pieces about 1 cm wide.

Step 8:

We beat any piece on both sides and add salt to taste. Pepper if desired.

Step 9:

Place the filling on the edge of the chop.

Step 10:

We roll up the roll; you can secure the seam with toothpicks.

Step 11:

Lightly fry the rolls in vegetable oil, first from the seam side. Fry until lightly browned on both sides. We take out the toothpicks, because... the seam is fixed.

Step 12:

Place the rolls in a baking dish, sprinkle with seasonings and spices. I used 1 tsp. Provençal herbs.

Step 13:

Mix the cream with water and pour over the rolls. Cover the pan with foil.

Step 14:

Bake at 200 degrees. 40-50 minutes until ready. Bon appetit!

Meat rolls made from tender pork with cheese and mushroom insides are perfect for a festive table. The dish is best served hot with any side dish.

This recipe is not bad because it doesn’t take much time, but the result is simply great!

You can use any mushrooms for pork rolls. If the mushrooms are fresh, you just need to wash them and chop them finely.

I really like the combination of cheese and mushrooms that I used in the recipe, but if you wish, you can change the filling for the rolls: for example, create it from onions, carrots and bell peppers, lightly frying them in a frying pan. The result is the lightest, but also very tasty dish! Any vegetables you like with pork are suitable, including prunes.

Experiment and surprise your loved ones!

Pork rolls with mushrooms

Pork rolls with mushrooms are an ideal dish for a festive table. They turn out very tender, tasty and satisfying. This recipe successfully combines pork with mushrooms, which in turn add juiciness and a unique flavor to the dish. I prepared rolls with champignons, but, naturally, you can also use wild mushrooms, boiling them for 25-30 minutes beforehand. I am sure that almost everyone will like this fragrant dish!

Ingredients

Manufacturing process

Wash the pork pulp and dry it with a cardboard towel. Place the pork on a cutting board and cut into portions 1.5-2 centimeters wide.

Using a kitchen hammer, beat any piece of meat on both sides into a narrow chop.

Salt any cut piece of meat and season to taste. Place the pork pieces in a plate, cover with cling film and set aside for 20-30 minutes.

In the meantime, wash, dry the champignons, cut as desired (I used frozen champignons). Add a little vegetable oil to the frying pan, add the mushrooms and put on fire, then add the peeled onions and cut into medium cubes. Fry mushrooms and onions until soft over medium heat (15 minutes), stirring. At the very end of frying, lightly salt the mushroom filling for meat rolls.

Place 1-2 teaspoons of mushroom innards on each layer of pork.

Roll any piece of meat into a tight roll, secure the edges of the roll with toothpicks.

Pour 1-2 tablespoons of vegetable oil into the frying pan, place pork rolls with mushrooms in the frying pan and fry on all sides over medium heat until golden brown (fry the rolls for approximately 2-3 minutes).

Place the fried pork rolls with mushroom entrails in a heat-resistant dish. Add bay leaf, peeled and halved garlic cloves, pour in water (the water level should reach half the height of the rolls), add salt as needed.

Cover the pan with the rolls with a lid (or foil) and bake in an oven preheated to 180 degrees for 30-40 minutes.

Serve very tender, tasty and fragrant pork rolls with mushrooms hot with any side dish. I especially like the combination of meatloaf and mashed potatoes.

Meat rolls with mushrooms and cheese in the oven

An ordinary, but very tasty option for a festive roast or cool snack is meat rolls with mushrooms and cheese in the oven. Preparation does not take much time, they fry quickly, and when baked in the oven they do not require special attention. For the meat component of the recipe, I used pork, cut into the same thin slices as for chops. You can cook it with veal, beef, turkey or chicken. I baked the rolls without sauce, after frying, put them in a mold and finished cooking in the oven. The crust came out golden brown, the inside was juicy - very tasty both hot and cold.

I added onions, garlic and spices to the recipe for mushroom and cheese rolls. I fried the onions together with the champignons, and rubbed the slices of meat with garlic and pepper before baking.

Ingredients:

• pork pulp – 400 g;
• fresh champignons – 150 g;
• onion – 1 large head;
• hard cheese – approximately 100 g;
• vegetable oil – 2-3 tbsp. l;
• ground dark pepper – 1 tsp;
• garlic – 2-3 cloves;
• salt - to taste.

How to cook meat rolls with mushrooms. Step-by-step recipe with photos

For the inside, I used the freshest champignons; it would also work well with fried oyster mushrooms or wild mushrooms. I cut the champignons into small cubes. Finely chopped the onion.

He heated two tablespoons of oil in a frying pan, dumped the onion and, stirring, lightly fried it over low heat. When the edges begin to brown, the onion is ready; you should not overcook it, as it may dry out or burn.

I added mushrooms, mixed them with onions and turned up the heat to evaporate the liquid faster. I fried it for about 5 minutes, then turned the heat down, added salt and pepper. Made it ready.

The cut of meat (I had boneless carbonate) was cut into thin slices, approximately 1.5-2 cm thick.

I smashed it with a hammer to a thickness of 0.5 cm to make it easier to roll the rolls. If the layers of meat are large, I cut them in half.

I sprinkled each piece with a little pepper and salt. Grated the garlic cloves on a small grater and greased the slices of meat.

On one edge, the narrower one, I put one or two spoons of the insides. There doesn’t have to be a lot of it; the rolls will be difficult to wrap and fasten later.

I took the cheese with the highest percentage of fat content, so that it was guaranteed to melt. Grind it through a coarse grater and dumped it on the mushroom filling.

Rolled the meat slices into a roll. I folded the edges into the middle and packed the filling on all sides so that the cheese did not leak out during frying and baking.

For the best fixation, I wrapped the rolls with a narrow thread or, as an option, you can fasten them with toothpicks (threads are more convenient and quicker). Heat the oil in a frying pan and lay out a portion of rolls. Quickly fry for two to three minutes on each side until golden brown.

I transferred the rolls with mushrooms and cheese into a baking dish and put them in the oven, preheated to 180 degrees. Bake for 10 minutes. There is no need to twist, they are already browned on all sides.

If you decide to bake with the addition of sauce (milk, tomato, sour cream with tomato), keep the meat rolls in the oven for 15-20 minutes so that they have time to absorb the filling.

Meat rolls baked in the oven with mushrooms and cheese came out soft and juicy, with a narrow golden brown crust. Before serving, don’t forget to remove the threads; how and with what to serve is a matter of taste. We had a salad of radishes and tomatoes; potatoes, buckwheat, and pasta would be a more substantial side dish. Take a look at the recipe for minced meat roll with eggs - a good dish for a festive table, tasty and easy to make. Bon appetit everyone! Your Plyushkin.