Summary

Ingredients

• 4 medium pork roulade (s)
• 250 g cream cheese with herbs
• 400 g mushrooms, brown
• 2 packs bacon, lean, sliced
• 1 small onion (s)
• parsley
• 1 cup crème fraîche
• broth
• 150 ml white wine
• some broth, granular
• some bouillon mushroom bouillon
• salt and pepper
• Oil for frying

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Instructions

1. Knock the pork roulades flat and season with salt and pepper. Spread herbal cream cheese about 3 mm thick, leaving some space around the edges.
2. Clean the mushrooms and cut into cubes, as well as finely dice the onion. Fry the mushrooms and onions in a little clarified butter, season with salt and pepper and add the finely chopped parsley. Distribute the mushroom filling evenly over the roulades.
3. Roll up the roulades and fold in the side edges a little so that the cheese does not leak. Pin everything well with skewers. Place the bacon slices (approx. 4 - 6 per roulade) close together and wrap them tightly around the roulades, fix them with toothpicks or skewers.
4. Heat the oil in a shallow saucepan and fry the roulades until crispy. Deglaze with white wine and the stock. Season with mushroom bouillon and let the roulades stew covered for approx. 1 hour.
5. Take the meat out of the pot, possibly melt the rest of the cream cheese in the stock, thicken the sauce and stir in the creme fraiche. Green ribbon noodles and princess beans also taste great.