Mushroom rolls: the recipe for a simple and creamy second course

The mushroom rolls I am a second dish creamy and appetizing, a variation of the classic meat rolls, which conquers everyone. In our recipe, we cooked the pan-fried mushrooms with a clove of garlic and extra virgin olive oil, before making the rolls with veal slicesfull of grain e smoked provola. The rolls will then be cooked in a pan with the mushrooms and a little vegetable broth, until a creamy result is obtained. Prepare them for lunch or dinner with family or friends: here’s how to make them moist and fragrant in no time.

How to make mushroom rolls

Pour a drizzle of oil in the pan and add a clove of garlic and the mushrooms 1.

Season with salt, pepper and parsley and cook over medium heat for 15 minutes 2. When the mushrooms are ready, remove the garlic.

Arrange the slices of veal on the cutting board, place the speck and the smoked provola on top 3.

Roll to get the rolls 4.

Coat the rolls in flour 5 and transfer them to the pan with the mushrooms.

When they begin to brown, add the vegetable broth 6.

Cook for a few minutes, turning the meat often to ensure even cooking 7.

When they are ready, serve them with the mushroom sauce 8.

Advice

For the filling you can replace the speck by the cooked hamthe pancetta and try with soft-paste cheese What do you prefer. You can also replace the slices of veal with the Chicken breastusing thin slices, ei Mushrooms of Paris with me porcini mushrooms or with a mix of mushroomsboth fresh and frozen.

You can also decide to stuff the rolls in advance and cook them later: in this case, remember to keep them in a container.

storage

You can keep the mushroom rolls in the fridge for 1-2 daysinside an airtight container.