Pork roll stuffed with egg and mushrooms



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Bring the egg to a boil. It should have a hard yolk so let it cook for about 8 minutes.

Chop the onion tails, parsley and slice the mushrooms (if you haven't already sliced ​​them).

Mix sour cream with garlic, salt and pepper.

Cut the boiled egg into slices.

We try to beat the meat as much as possible, so that it is thin. Thus, it will run easily and we will get a beautiful section (not as I got;).

Sprinkle the meat with salt, pepper, spread the cream sauce on the entire surface, add the onion and chopped parsley. Add the mushrooms, the boiled egg pieces and roll as tight as we can, taking care not to leave too much composition.

Tie well with a thread and put the roll in a yena bowl that I greased with a little oil. Sprinkle a little thyme on top.

Put the bowl at 200 degrees, for 60-90 minutes, until the roll is nicely browned.

The original recipe states that after removing the roll from the oven, let it cool and put a plate with a weight on it, then let it cool for at least 4-5 hours.

I was impatient and served immediately.



Previous Article

Arpacas (boiled grade)

Next Article

Tavalita cake dessert