Roulade stuffed with mushrooms Recipe
Recipe Ingredients for Roulade stuffed with mushrooms
| Amount | Ingredient |
|---|---|
| 10 g | dried porcini mushrooms |
| 1st medium onion | 3 tbsp |
| Vegetable oil | 150 grams |
| TK-leaf spinach | 100 grams |
| Sausage meat (sausage ungebrühte fine) | 4 Schb |
| Roulade of 200 grams | |
| Pepper, salt | 4 Schb |
| Bacon / bacon | 4th Toothpick |
| 2 tbsp | granular broth |
| 0 | 13 l |
| Red wine | 3 zw |
| Rosemary | 3 zw |
| Thyme | 3 tbsp |
| Margarine | 1 tbsp |
| Thickener, dark |
Roulade stuffed with mushrooms Recipe Directions
Express Soak porcini mushrooms in 1 / 4 liter lukewarm water, chop, and absorb the broth through seven. Peel the onion, very finely chop. Peel and finely chop the mushrooms, heat 1 tablespoon oil and saute mushrooms in it. Thaw spinach, chop well and express. Sausage meat and knead all the other ingredients.
Roulade with salt and pepper, sprinkle with the ground and cover with bacon. Roll up and pin rolls with toothpicks.
Heat 1 tablespoon oil and fry rolls around much. Mushroom soup with hot water, mix, pour in red wine. Add the rosemary and thyme and cook covered everything 1 hour.
Heat the remaining oil. Mushroom fry vigorously for 1 minute. Mushrooms to the meat and cook everything for a further 30 minutes. Margarine and stir into the sauce, gravy, boil briefly.
![Pork roulade quotConstantinequot stuffed with mushrooms and spring onions](/images/recipes1/Pork-roulade-"-Constantine"-stuffed-with-mushrooms-and-spring-onions-.png)
