Rolls with mushrooms and meat - a delicious dish that will surprise even the most demanding gourmets. Great taste, complemented by a pretty nice serving.
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Ingredients:
- Champignons - 100 g;
- Tender veal - 200 g;
- Eggplant - 2 pcs;
- Walnuts - 2 tbsp.;
- Zucchini - 2 pieces;
- Garlic - 2 cloves;
- Red pepper - 2 pcs;
- Vegetable oil - 4 tbsp.;
- A bunch of greens;
- Salt, pepper, seasoning;
- Toothpicks for fastening rolls.
Cooking:
- All vegetables must be washed. First cut the peppers in half, then remove the core and cut a few more thin pieces along. Zucchini and eggplant, without peeling, cut into thin longitudinal plates. Put eggplant on a plate and salt them well, leave to soak for 30 minutes. After that, rinse the eggplants with warm water and dry on a towel.
- Now you need to prepare the filling for the rolls. Rinse the meat, dry and cut into small, small pieces. Rinse and chop mushrooms with thin plates.
- Heat 2 tablespoons of sunflower oil in a pan and fry the pieces of meat in a pan for 5 minutes. Add champignons to the meat and fry for another 8-10 minutes.
- Put meat, mushrooms and walnuts in a blender and grind into a mass in a homogeneous consistency. Add your favorite seasonings, peppers and salt.
- Then peel the garlic cloves and chop finely. Wash greens (parsley and dill), dry, chop. Add greens and garlic to the minced meat, mix gently.
- Now you need to roll the rolls. Put on a plate of zucchini and eggplant, they should go on each other for one centimeter. On one end of the resulting plates put a few strips of pepper and a tablespoon of ground beef.
- Roll zucchini and eggplant roll and fasten the structure with a toothpick. Do the same with the rest of the ingredients. Sprinkle the rolls with the remaining vegetable (you can olive) oil and fry on both sides on the grill.