Veal Roulades with Porcini Stuffing

Have fun preparing this mushroom dish!

Blanch the mushrooms with water and boil for half an hour.

Cut bacon and onions into cubes. Heat oil, fry bacon and onions. Drain the mushrooms, collecting the cooking juices. Cut mushrooms into small pieces, add to onions and steam for 10 minutes until soft. Stir in breadcrumbs, season with thyme, paprika, salt and bell pepper.

Season roulades with salt and pepper, spread filling evenly on top, roll up, tie crosswise like a parcel or enclose with roulade clips.

Heat clarified butter, brown roulades in it. Add mushroom stock and wine and steam roulades for 25 to 30 minutes.

Thicken sauce with flour mixed in crème fraîche and season with salt, pepper and wine.

Garnish: Croquettes, princess beans.

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