Roulades with mushroom-bacon-marjoram filling

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Soak porcini mushrooms in 200 ml hot water for about 30 minutes. Grate the mushrooms, clean and slice them. Peel onions, halve one and cut into fine rings. Wash marjoram, dab dry, pluck leaves. Drain porcini mushrooms on a sieve, collect the liquid, cut porcini mushrooms into small pieces.

2. 2

   Wash roulades, dab dry, possibly tap flatter. Spread with mustard and place 1 slice of bacon on each. Spread the prepared ingredients over the roulades. Roll up tightly, wrap 1 slice of bacon around each roulade and pin it. Heat the oil in a roaster or casserole, fry the roulades in it all around. Cut the remaining onions into eighths, add to the roulades and fry with them. Add 600 ml water and the collected porcini liquid bit by bit. Cover and stew for about 1 hour. Remove the roulades and keep warm. Pour the stock through a sieve and bring to the boil.

3. 3

   Add 600 ml water and the collected porcini liquid bit by bit. Cover and stew for about 1 hour. Remove the roulades and keep warm. Pour the stock through a sieve and bring to the boil. Stir starch with cream until smooth. Stir into the boiling liquid, bring to the boil again. Season to taste with salt and pepper

Nutrition Facts

KCAL
410 kcal

CARBS
5 g

FATS
26 g

PROTEINS
38 g