Pork rolls

Ingredients for 3 servings:

• 3 pork schnitzels
• 200 g shiitake mushroom(s), mini
• 1 onion(s)
• 100 g herb cream cheese
• herbal salt
• 300 ml water
• 100 ml red wine, dry
• 1 tbsp mustard
• 1 tsp, stripped Thyme, shredded
• 50 g butter, ice cold
• Garlic oil

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 3 hours

filled with mushrooms and cream cheese

Pound the schnitzels between cling film until very thin. Sprinkle with herb salt on both sides and set aside for about 30 minutes. Meanwhile, peel and dice the onion and dice the mushrooms. Sauté the onion in a little butter, then add the mushrooms and thyme. Simmer gently for about 10 minutes. Stir in the cream cheese and remove the pan from the heat. Halve the schnitzels and place 1 tablespoon of the mushroom filling on each one. Roll up from one side and secure with a rolling pin. Heat the garlic oil in a pan and sear the rolls on all sides. Deglaze with water and simmer for about 30 minutes. Remove the rolls from the pan and prepare the sauce. Add the red wine and mustard. Purée the remaining mushroom filling with a little sauce and add it to the sauce. Season to taste with a little herb salt. Finally, whisk in the ice-cold butter, cut into cubes. Return the rolls to the sauce and let them simmer until the next day. We served them with dumplings made from boiled potatoes and buttered salsify.