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Roulade stuffed with mushrooms Recipe

Roulade stuffed with mushrooms

Recipe Ingredients for Roulade stuffed with mushrooms

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.


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