Rolled Roast with Mushroom Filling

Ingredients

• 800 g pork roll (nut)
• 600 g Mushrooms
• 2 tbsp crème fraîche
• 1 egg
• 30 g breadcrumbs
• 2 shallots
• 2 Garlic cloves
• 1 kg potatoes
• 1 bunch parsley (chopped)
• 2 tbsp butter
• 400 ml meat broth
• Salt
• black pepper (freshly ground)
• oil (for frying)

Instructions

1. 1.

   Trim the pork roll from the butcher. Wash, pat dry and unroll.

2. 2.

   Clean the mushrooms thoroughly; halve half of them and dice the other half.

3. 3.

   Peel and finely chop the shallot and garlic. Sauté in hot butter, then add diced mushrooms until almost all liquid has evaporated. Remove from heat and let cool slightly. Mix with crème fraîche, egg, parsley, and breadcrumbs. Season with salt and pepper. Fill the pork roll with this mixture, roll it up, and tie with kitchen twine.

4. 4.

   Season the tied roll with salt and pepper and sear in a pan with hot oil on all sides. Add some liquid and braise in a preheated oven at 180°C for about 30 minutes, turning frequently and gradually adding more liquid as needed. Peel, quarter, and add potatoes. If necessary, pour additional liquid. Continue braising for another 30 minutes, then add the mushrooms and cook for an additional 10-15 minutes until tender. Season with salt and pepper, remove the twine, and serve.