Roast camembert with mushrooms

Name: Roast camembert with mushrooms
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 10
Ingredients: 3 kg Roast pork neck (boneless); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 kg Mushrooms; 3 TABLESPOONS Oil; 3 packs (150 g each) Camembert (60 % fat); 400 g Cream processed cheese; 400 g Whipped cream; 1 collar flat leaf parsley

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 10

3 kg Roast pork neck (boneless)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 kg Mushrooms
3 TABLESPOONS Oil
3 packs (150 g each) Camembert (60 % fat)
400 g Cream processed cheese
400 g Whipped cream
1 collar flat leaf parsley

Directions

1
Preheat the oven the day before (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash meat, pat dry and season well with salt and pepper. Place on a fat pan (deep baking tray) of the oven and roast in the hot oven for 2 1⁄2-3 hours.
2
Take it out and let it rest a little on a cake rack or oven rack.
3
Meanwhile clean the mushrooms, possibly wash and slice them. Heat the oil in a large pan. Sauté the mushrooms briefly in the oil in portions. Season with salt and pepper and remove.
4
Cut the rind off the camembert thinly, dice the inside roughly. 1⁄4 l Bring water to the boil, melt camembert and processed cheese in it while stirring. Stir in cream, bring to the boil again. Season with salt and pepper.
5
Take it off the stove.
6
Cut the roast into approx. 1.5 cm thick slices and layer them like roof tiles in a large ovenproof dish. Spread the mushrooms on top and pour the sauce evenly over them. Cover and leave to soak overnight in the refrigerator.
7
Preheat oven the next day (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Bake the roast for 35-40 minutes in a hot oven. Wash parsley, shake dry and chop finely. Remove roast from the oven and sprinkle with parsley.
8
Baguette or farmhouse bread tastes good with it.