Pork rolls stuffed with champignons and pear
7 servings
90 minutes
Pork rolls stuffed with mushrooms and pear are an exquisite dish of Russian cuisine that combines the tenderness of meat with the rich aroma of mushrooms and the sweet-fruity note of pear. This recipe is rooted in culinary experimentation traditions where flavor harmony arises from bold ingredient combinations. Cheese adds creaminess and richness, while red wine enhances depth during baking, filling the dish with a refined hint of noble drink. Such rolls are perfect for a festive dinner, creating an atmosphere of celebration and warmth. They can be served with vegetables, light salads, or fluffy mashed potatoes to highlight the richness of the flavor bouquet. This recipe is a true gastronomic masterpiece that can surprise and delight even the most discerning gourmets.
1
Cut the meat into elongated slices, beat it, salt, and pepper.
- Pork neck (collar): 500 g
- Salt: to taste
- Ground black pepper: to taste
2
Slice the onion into half rings, the mushrooms into slices, and the pear into small pieces.
- Onion: 1 head
- Button mushrooms: 300 g
- Pears: 1 piece
3
Cut the cheese into strips of 0.5x0.5 cm.
- Cheese: 150 g
4
Fry the onion in butter until translucent, add mushrooms, and simmer for 10 minutes. Cool down, add pear, and mix everything well.
- Onion: 1 head
- Butter: 50 g
- Button mushrooms: 300 g
- Pears: 1 piece
5
On a piece of meat, place a bit of filling, a slice of cheese, and roll it up, tying it with string or securing it with toothpicks (I think tying is better).
- Pork neck (collar): 500 g
- Cheese: 150 g
6
Place on a greased baking sheet with vegetable oil. Put in a preheated oven at 180 degrees for 15 minutes. Then pour wine over each roll and return to the oven until fully cooked. Enjoy your meal!
- Butter: 50 g
- Red wine: 0.5 glass
