Pork Rolls with Mushrooms

Step 1

Heat 2–3 tablespoons of olive oil in a pan over medium heat. Peel the onion and slice into thin quarter rings. Sauté until golden brown (about 10 minutes), stirring occasionally.

Step 2

Rinse, clean, and cut mushrooms into small pieces. Add them to the pan with the onions and cook for another 10–15 minutes, stirring occasionally. Boil the eggs and grate the mozzarella.

Step 3

Place the cooked mushrooms in a bowl, add chopped boiled eggs and grated cheese. Mix everything well and season with salt and ground pepper to taste.

Step 4

Slice the pork across the grain into pieces about 7–8 mm thick. Season both sides with salt and pepper and pound with a kitchen mallet until thin and large enough to roll. Place about 2 tablespoons of filling on each slice and roll it up. Secure with toothpicks or tie with kitchen twine.

Step 5

Heat a large skillet with oil over medium heat. Sear the pork rolls on all sides, starting with the seam side. After searing, remove the toothpicks (or twine later if used).

Step 6

Transfer the seared rolls to a baking dish (remove the twine if used). Pour about 1.5 cups of water and the cream into the dish. Season with salt and black pepper, and bake in a preheated oven at 190°C.

Step 7

Bake for 30 minutes or until golden brown. Serve warm.