Pork rolls with mushrooms

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Pork rolls with mushrooms can be classified as festive dishes. The cooking technology is quite simple and does not take much time.

Ingredients:

  • Pork - 350 g
  • Champignons - 150 g
  • Onions - 100 g
  • Vegetable oil - 2 tablespoons
  • Mayonnaise - 40 g
  • Garlic - 1 clove
  • Salt to taste
  • Ground black pepper - to taste
  • Dill - 5 g
Step 1 of 13

Prepare food in the right amount. Instead of champignons, oyster mushrooms or forest mushrooms are suitable. Mayonnaise can be replaced with sour cream by mixing it with a little mustard.

Step 2 of 13

Cut the onion into small cubes. Heat oil in a skillet. Add onion. While stirring, fry for 3-4 minutes over low heat.

Step 3 of 13

Rinse the champignons well with running water. Cut into small pieces with the legs. Pour over to the onion. Make a high heat and fry, stirring occasionally, until golden brown and the resulting juice evaporates.

Step 4 of 13

Pour the fried mushrooms into a bowl and cool slightly. Add chopped dill or parsley. Season with salt and pepper to taste. Mix. The filling for the rolls is ready.

Step 5 of 13

Pork tenderloin is suitable. Rinse the meat with running water. Pat dry with a paper towel. Cut into slices 8-10 mm high.

Step 6 of 13

Beat the meat with a hammer. Season with ground pepper and salt on both sides. Add chopped garlic to mayonnaise. Mix.

Step 7 of 13

Grease each beaten piece of meat with a mayonnaise-garlic mixture on the inside. Put a portion of the mushroom filling on the edge.

Step 8 of 13

Roll gently. Fix with a thread all over the roll so that it does not turn around at the time of frying. Do this with the rest of the blanks.

Step 9 of 13

Heat oil in a skillet. Lay out the rolls. Fry over medium heat until golden brown on all sides.

Step 10 of 13

Transfer to a baking dish. Send to a hot oven for 10-15 minutes. Bake at 180 degrees.

Step 11 of 13

Pork rolls with mushrooms are ready.

Step 12 of 13

Cool to room temperature and serve as a meat snack, either alone or with sweet and sour sauce.

Step 13 of 13

Bon Appetit!

Author: Svetlana Slobodyanyuk

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