Prepare all ingredients: pork loin fits best for this recipe. Cut it into pieces of a thickness of about 2-2.5 cm (kitchen make meat tenderizer thin chops). Boil hard boiled eggs and let cool to room temperature. It is also necessary to prepare a thin cotton thread or toothpicks (I use them this time, but sometimes it is easier to simply wrap the thread rolls, so they are not turned).
Start by cooking the mushroom stuffing. To do this, heat the pan with 2-3 tablespoons of the oil over moderate heat.
Peel the onions and cut them into quarters of a circle,Put on a hot frying pan and fry until it becomes softened and golden brown (about 10 minutes). Do not forget to stir from time to time.
Wash and clean the mushrooms (I usually take off the skin with a hat and a little brush knife mushroom stem and then rinse them with cold water). Then chop the peeled diced mushrooms.
When the onion is ready, add the sliced mushroomsin a frying pan and fry the onion and mushrooms together for 10-15 minutes, stirring from time to time. This mushroom will decrease in size and release moisture. When the moisture has evaporated, remove the pan from the stove.
Put the onion and mushroom fried in the frying pan in a bowl. Clean the egg from the shell, slice them and add to the bowl, too.
There also add grated on a coarse grater cheese.
Mix well all the ingredients, sprinkle with salt and black pepper to taste.
Mushroom stuffing ready!
Now is the time to engage in porkkruchenyky. The cut pieces of meat repel mallet to a thickness of about 1 cm. If the size is too small chops to roll them into rolls, it is possible to combine the two slices for a rolls.
Sprinkle pork with salt and spices on both sides.
Put on each chop about 2 tablespoons of the filling and roll it into a tight roll of.
Secure each kruchenyky wooden toothpicks or thin cotton thread.
Repeat these steps for the remaining chops, filling them with mushroom stuffing, folding and securing the rolls with toothpicks.
Heat the vegetable oil in a largea frying pan over moderate heat. Fry each roll on both sides. Start from the side with the seam and fry until golden brown. When the meat is browned on this side, safely remove the toothpicks and roll will no longer turn (if you fixed the thread rolls, it can be removed after roasting).
Then fold kruchenyky in a baking dish, or cauldron with metal handles. (I get an average of 16-18 rolls).
Mix about 1.5 cups of water with cream or sour cream. Add some salt and pepper and pour the mixture in the form of our kruchenyky.
Bake pork rolls with mushrooms in a preheated oven at 180 oC for approximately 30 minutes.
Serve pork kruchenyky warm or hot with any side dish of your choice.