Mushroom roulade with tomato sauce

Name: Mushroom roulade with tomato sauce
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 8 Stem(s) Parsley; 250 g Mushrooms; 250 g Oyster mushrooms; 200 g Herbal Siddlings; 175 g Gruyère cheese; 4 Eggs (size M); 375 g Double cream cream cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 1 small clove of garlic; 3 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 1 can(s) (850 ml) peeled tomatoes; 100-150 ml Vegetable broth; 7-10 Tbsp Sugar; 1 TABLESPOON Breadcrumbs; 1 TABLESPOON Milk; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

8 Stem(s) Parsley
250 g Mushrooms
250 g Oyster mushrooms
200 g Herbal Siddlings
175 g Gruyère cheese
4 Eggs (size M)
375 g Double cream cream cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
1 small clove of garlic
3 TABLESPOONS Oil
1 TABLESPOON Tomato paste
1 can(s) (850 ml) peeled tomatoes
100-150 ml Vegetable broth
7-10 Tbsp Sugar
1 TABLESPOON Breadcrumbs
1 TABLESPOON Milk
baking paper

Directions

1
Wash parsley, shake dry and chop the leaves of 6 stalks finely. Clean and clean the mushrooms and chop them into small pieces. Grate the Gruyère. Separate the eggs. Mix 175 g cream cheese, Gruyère, egg yolks and half of the chopped parsley and season with salt and pepper.
2
Beat the egg whites until stiff and fold in carefully. Spread the cheese mixture evenly on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 12 minutes until golden brown.
3
Remove from the oven, turn onto a tea towel and remove paper. Roll up with the cloth to a ##roulade##. Meanwhile peel onion and garlic and dice finely. Heat 1 tablespoon of oil in a frying pan.
4
Sauté onion cubes and garlic for 1-2 minutes. Stir in the tomato paste and sweat briefly. Add canned tomatoes and stock and simmer for 10-15 minutes. Mash the tomatoes. Season sauce with salt, pepper and a little sugar.
5
Heat 2 tablespoons of oil in a pan and fry the mushrooms in portions until golden brown. Season with salt and pepper and place in a bowl. Stir 200 g cream cheese, remaining chopped parsley, breadcrumbs and milk until smooth and add to the mushrooms.
6
Season to taste again strongly. Roll out the cheese roulade and spread evenly with the ##mushroom## mixture, leaving about 2 cm of edge free on the outer long side. Roll up the roulade firmly.
7
Heat the roulade in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for another 5-10 minutes. Cut the roulade into slices and serve with the tomato sauce. Garnish with parsley and coarse black pepper.
8
You can also serve the roulade cold.