Roulade of pork with mushroom stuffing

Recipe for "Pork roulade with mushroom stuffing":

Roulade of pork with mushroom stuffing


  • 1.2-1.5 kg of pulp of pork in one piece (blade or ham)
  • 2 tablespoons vegetable oil
  • 3 onions
  • 3-5 cloves of garlic
  • 1 teaspoon sugar
  • 250ml dry white wine
  • 300 g celery root
  • 300 g apples
  • 1 teaspoon black peppercorns
  • 3 sprigs thyme
  • 100 g butter
  • 1 tablespoon mustard spoon
  • salt to taste
  • 1 portion of the mushroom filling (dyuksel)

cooking time

3 hours

Number of servings


The complexity of cooking







Birthday, New Year, Easter, Christmas



Step by step recipe for cooking

Step 1

Flattened the meat for roll, put on a piece of film. Season with salt and pepper, cover with a layer of dyukselya, stepping back from the edge of 3-4 cm. Fold the tight roll, tie with cooking thread pitch of 3 cm.

Step 2

Onions cut feathers, chop the garlic. Apples clean, cut into 4 pieces, remove core. Celery peel and cut into large chunks of arbitrary shape.

Step 3

In Dutch oven, heat the oil. Fry roll over high heat until golden brown. Put the meat in a dish, cover with foil.

Step 4

The vacant place the roasting pan onion, garlic,pepper and thyme. Season with salt and sugar and cook over moderate heat until soft. Add the wine, bring to a boil. Put the meat on the onion and celery, reduce heat, cover the roasting pan and cook for 1.5-2 hours, until tender meat. Approximately 30 min. before the end of cooking, add the apples. If necessary, poured into the brazier hot water.

step 5

Transfer the meat to a cutting board, cover with foil and leave it to "rest."

step 6

Remove from the broiler celery and applesprocessed in a blender to puree. You can add a bit of stewed onions from the brazier. Stir in mashed potatoes sliced ​​butter and mustard. Season to taste with salt and pepper.

step 7

Roll cut into slices. Serve with mashed apples and celery and gherkins.

Leave a comment on this post ↓

* Required fields