Pork roulades with mushrooms and chestnut puree

Submitted by enr on 04 Nov 2012
400 g pork steak
200 g chestnut
100 g potatoes
400 g mushrooms mushrooms
1 cup cream cooking
20 g butter
salt and pepper, cumin
3 cloves garlic
parsley for decoration
Pork roulades with mushrooms and chestnut puree
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Fuck each steak thinly. Season them with salt, pepper, cumin and olive oil. Leave in the refrigerator for about 1 hour to be marinated. Meanwhile, prepare the filling half mushrooms. Cut them into slices and fry in butter. Season them with salt and pepper. The other part cut into cubes and fry with garlic in heated skillet with olive oil and season to taste. Arrange the fried mushroom slices on pork. Start alignment to one side of the steak to the other. Roll and stack in pre-greased baking dish. Sprinkle with cumin, pepper and a little olive oil. Bake in preheated oven at 180C degrees for 30 minutes. For the puree Boil the chestnuts in a pan put 1 liter of cold water. Cook until as chestnuts begin to crack. In another pan boil the potatoes. Peel the chestnuts as warm. Besides the thick crust and remove the thin rind chestnuts. Mash the potatoes and chestnuts with cream and the butter. Add fried mushrooms cubes. Serve roulades with puree. Garnish with a sprig of parsley.
1 user
04 Nov 2012


ordained roulades + mozzarella and dried tomato inside - were great. The combination of pork and chestnuts is incredible, chestnuts are underestimated garnish for the meat (classic match them with turkey). Very nice recipe tastes wonderful autumn.