Soak the men’s mushrooms in hot water. Finely dice the bread, drizzle with the milk and soak. Finely dice the shallots, chop the ham and the kitchen herbs. Sauté the shallots in butter, add the ham and herbs and cook briefly until soft. Mix with the soaked bread and season with salt and freshly ground pepper. Spread the meat slices with the farce, roll them up and fix them with wooden skewers. Clean the mushrooms and cut them into quarters. Heat the clarified butter in the braising pan and fry the roulades heartily on all sides, remove. Sauté the mushrooms in the fat and remove them as well. Deglaze the pan with red wine. Cut the soaked mushrooms into small pieces, filter the mushroom broth through a dishcloth and pour both into the braising pan. Put the roulades back into the braising pan and stew gently for 1 hour with the lid closed. Then add the mushrooms and simmer for 25 minutes. Thicken the sauce with sauce thickener and season to taste with salt and freshly ground pepper. Serve with wide ribbon noodles.
Our tip: use a deliciously spicy bacon for a delicious touch!
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