Pork-bacon rolls with mixed mushrooms
easy
50 mins
50 mins
Ingredients
- 6 thin pork cutlets (approx. 75 g each)
- 1 TABLESPOON medium hot mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp freshly ground black pepper
- 100 g Bacon
- 250 g Mushrooms
- 200 g Chanterelles
- 1 Onion
- 3 TABLESPOONS Oil
- 1/2 l Vegetable broth (instant)
- 200 g Whipped cream
- 250 g Spätzle
- 1/2 bunch Parsley
- 2 TABLESPOONS Cranberries
- 7-10 Tbsp in one's own juice
- 1-2 TABLESPOONS Sauce thickener
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp Chervil
Directions
- 1
Wash the meat and dab dry. Brush one side of each escalope with mustard and season with salt and pepper. Roll up, wrap with bacon and stick together with a wooden skewer. Clean and slice the mushrooms. Wash and clean the chanterelles. Peel and finely dice onion. Heat oil in a casserole and fry the roulades in it all around. Remove the roulades from the pot, fry the onions and mushrooms in the frying fat, add the roulades again and deglaze with stock and cream. Bring to the boil and braise everything for 30-35 minutes. Meanwhile, cook spaetzle in boiling salted water for about 15 minutes. Wash parsley, dab dry and chop finely. Remove the roulades from the pot and keep warm. Stir cranberries into the roast stock. Stir in the sauce thickener and bring to the boil again. Season sauce with salt and pepper. Put the roulades back into the sauce. Sprinkle spaetzle with parsley. Serve with roulades and mushroom sauce on a plate. Serve garnished with chervil
- 2
Plate: Siebers Präsente
- 3
Glass: Schott Zwiesel
Nutrition Facts
740 kcal
55 g
37 g
42 g
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