| Recipe from the Black Countess of the Pork Rolls with Mushrooms Ingredients4 thin slices of pork loin (50 g each).)225 g pork sausage8 slices of smoked bacon1/2 teaspoon mustard25 g dried mushrooms1 garlic clove2 shallots2 tablespoons fresh chopped parsley2 tablespoons olive oil125 g dry white wine or chicken broth100 g cream, fresh parsley for garnishing PreparationPrivate the pig of the fat, wrap it in the film and flatten it as much as possible, with the help of the meat crush or rolling pin, then salt and pepper. Peel the shallots and chop them finely. Chop the garlic or squeeze it. Mix the sausage with the garlic, shallots, parsley and mustard. Spread the sausage-based mixture over the slices of pork and form rolls. Remove the bacon from the rind, spread it out with the help of the knife blade, wrap it around the rolls and tie them with kitchen string. Place the mushrooms in a bowl, cover them with boiling water and let them soak for at least 10 minutes. Heat the oil in a pan and brown the rolls over medium heat until they are golden on all sides, then remove them from the pan, pour in the wine, bring to the boil and incorporate the cream. Drain the mushrooms and add them to the pan, place the rolls back on top and cook over low heat for 15-20 minutes. Serve garnished with fresh parsley. |
