Preparation

Step: 1/12

Prepare all the ingredients.

Step: 2/12

Soak the porcini mushrooms in water according to the pack instructions.

Step: 3/12

Clean the fresh mushrooms and slice or chop.

Step: 4/12

Wash the parsley, shake dry and finely chop.

Step: 5/12

Peel and finely dice the onion.

Step: 6/12

Slit the meat lengthways and fold open. Cover with cling film.

Step: 7/12

Beat to an even thickness with a meat tenderizer. Season with salt.

Step: 8/12

Preheat the oven to 180°C (160°C fan, gas 4). Fry the onion in a pan until softened. Add the fresh mushrooms and cook briefly. Drain the porcini mushrooms, add to the pan and cook together for 2-3 minutes until the liquid has evaporated. Remove from the heat, season with salt and pepper and sprinkle with the parsley. Allow to cool.

Step: 9/12

Mix the breadcrumbs with the egg.

Step: 10/12

Spread on the meat.

Step: 11/12

Roll up and wrap with the bacon rashers.

Step: 12/12

Tie into shape with kitchen string and place on a baking tray. Cook in the oven for 1 hour 15 minutes. Remove the string and serve, cut into slices. Serve with baked potatoes and Brussels sprouts.