Cut the pork breast into slices about a finger thick and fry them in a pan in which we melted the lard. Fry well on both sides then season the pork breast.
We clean the onions and garlic and then we put them through the garlic press, then we heat them for a minute in a little oil, we add the mustard and the mushrooms, we turn and add the soup. either the sour sauce) pour it over the mushrooms. Season. Finely chopped green parsley, add it on top of the mushroom sauce after it has boiled for 2 minutes.
We place the puree, the steak, the mushrooms with the sauce on the plate and we grate the cheese on top.
Oven bowl, lid, ceramic, 2.17L, red
Slow Cooker 4.7L Digital HingedLid
Barista Espresso Machine
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Bonus recipe: Meat roll with herb sauce
- 1,500 kg of pork leg or muscle
- 3 strands of green rosemary
- 3 sage leaves
- 3 thyme stalks
- 1 bunch green parsley
- 3 cloves of garlic
- 150 ml oil
- 400 ml of water
- salt and ground pepper.
Wash all the greens and finely chop them, then put them in a bowl. Peel the meat, wash it and dry it with a kitchen towel. Cut it without breaking it into pieces and smooth it a little with the hammer of the schnitzels. Sprinkle half of the greens and roll the meat, then tie it tightly around it with a food thread. Put the meat in a pan, grease it with oil, add the puppies
finely chop the garlic and sprinkle with the remaining greens. Salt and pepper to taste, pour water and cover the pan with aluminum foil, then place it in the preheated oven for 40 minutes. then the foil and put the tray in the oven for another 30 minutes, to brown the roll. Serve the hot steak, cut into slices, with a garnish of your choice.
Chicken breast stuffed with mushrooms and cheese
I tried several variants of stuffed chicken breast and, of all, I liked it the most. The mixture of mushrooms, parsley and cheese is a good thing, and the fact that the chest is in a thin layer, makes it less dry and leaves more room for filling.
- 4 halves of chicken breast
- 12-14 mushrooms (depending on size)
- an onion
- salt and pepper
- 70g cheese
Method of preparation: Wash the chicken breast, wipe and take down the smaller part from each half (see picture 1). You can leave it there, but the roll with more meat will come out. I preferred to take it down and from the smaller pieces I made some excellent snails. Each half is cut lengthwise in half with a sharp knife.
So you have 8 pieces of chest to fill. Place, in turn, each piece between two transparent foils and lightly beat, with the meat beater, the thicker portions. Season with salt and pepper (and other spices if you prefer).
In a saucepan, sauté the onion, cut into thin slices, in 2 tablespoons of oil, then add the cleaned and chopped mushrooms. Season with salt and pepper. Do not leave them too long, but only until the water drops from them and they have softened. Remove from the heat and allow to cool. Grate the cheese and chop the parsley. Put them all at hand and start filling.
On top of each piece of meat is placed a tablespoon of mushrooms (you must have a total of 8 tablespoons), a teaspoon of parsley and cheese to cover. Drive carefully (see picture). I was preparing some toothpicks to catch them so they wouldn't fall apart, but they weren't needed.
Place each roll in a bowl greased with oil. Grease the roller on top. I placed the roller on one side and then turned it over, so that both sides came in contact with the oil in the bowl. Place the roller with the joint side down.
When all the rolls are ready, sprinkle the remaining cheese on top and bake for 30-40 minutes, until golden brown on top and cooked. It is good to preheat the oven to 180C.
After removing from the oven, let them rest for a few minutes and then take them out on a plate.
Smaller rolls come out, like sarmalute, but they are particularly good. They can be served with potatoes and salad, but I think it would go very well with a sauce (of any kind).
chicken breast stuffed with mushrooms chicken breast stuffed with mushrooms chicken breast stuffed with mushrooms chicken breast stuffed with mushrooms chicken breast stuffed with mushrooms chicken breast stuffed with mushrooms chicken breast stuffed with mushrooms chicken breast stuffed with mushrooms
Baked pork breast with garlic
Don't forget to serve some pickles with us, we preferred some cucumbers in vinegar. You can also prepare a salad, depending on the season.
I like simple and tasty recipes. If you like it too, I am waiting for you to cook other goodies together. Not everything that is expensive or complicated is mustard and tasty. We can get an extraordinary taste from a cheaper dish. & # 128578
Ingredients for the appetizer roll from pork chop with mushrooms
- 1 kilogram of pork chop
- 600 grams of fresh mushrooms
- a cube of butter (about 20 grams)
- a small onion
- 1-2 tablespoons oil
- 1 or
- 2-3 cloves of garlic
Ingredients for the pork breast recipe with plum sauce
- 2.5 kg of breast with pork bone
- 2 bay leaves
- 1-2 tablespoons oil
- 3 cloves of garlic
- 3 tablespoons of plum jam
- the water
Pork roll with mushrooms
1. Wash the meat, let it drain, then cut it lengthwise so as to obtain a slice of meat that can be rolled. Beat the schnitzels a little with a hammer, then season and set aside. Beat the eggs, add the grated cheese, then salt, pepper and fry in a little oil, just like an omelet. Separately, mix the mushrooms with the garlic and fry in a little oil over low heat. Heat the oven.
2. Place the slices of smoked ham, omelette and mushrooms evenly on the slice of meat, then roll and tie with a spiral string. Place in a pan with a little oil. Sprinkle with salt, pepper, rosemary, grease with oil and sprinkle with white wine.
3. Put in the oven and bake for about an hour, and before it is ready, cut the string and remove. Cut into slices and serve hot, garnished with mushrooms and green parsley.