Mushroom Sauce Rolls are a dish made with veal, speck, and smoked cheese, cooked in a mushroom and vegetable broth sauce. The rolls are browned in a pan and served with a creamy mushroom sauce. This dish can be prepared for dinner, served at a celebratory evening with friends, and is suitable as a main course.
What are Mushroom Sauce Rolls?
Mushroom Sauce Rolls, while not always appearing in history books under this exact name, are part of a long tradition. Rolled meat dishes, often called rouladen in Germany and involtini in Italy, became especially popular in Central and Southern Europe during the 17th and 18th centuries.
The adaptation of veal, speck, and mushrooms aligns closely with these traditions, combining a tender protein with smoked and earthy flavors for a sophisticated yet homey dish.
In many regions, this type of rolled meat dish was often reserved for special occasions or Sunday dinners. That is, periods where families could gather and enjoy a meal that required a bit more time and care to prepare.
Pro Tips for the Best Mushroom Sauce Rolls
- The quality of mushrooms directly impacts the sauce, so pick firm, earthy mushrooms for maximum flavor.
- Ensuring the veal, speck, and cheese are snugly rolled prevents the filling from spilling out during cooking.
- Cooking the rolls slowly allows the flavors to meld without burning the mushrooms or browning too fast.
- Adding parsley just before serving brightens the dish and balances the richness.
Frequently Asked Questions
Can I use a different type of meat instead of veal?
Yes! Thin slices of chicken breast or turkey can be substituted, though the cooking time may vary slightly.
What cheese works best in these rolls?
Smoked cheese adds a wonderful depth, but Gruyère or Emmental are excellent alternatives if you prefer a milder flavor.
How thick should the veal slices be?
Aim for slices about 0.5 cm thick. Too thin, and they may tear; too thick, and they won’t cook evenly.
How to Store Mushroom Sauce Rolls
Store any leftovers in the fridge for up to 2 days. Then, reheat gently on the stove over low heat to prevent the veal from drying out. You can also wrap them tightly and freeze them for 1 month.
Ingredients
How to Make Mushroom Sauce Rolls
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Pour olive oil into a pan over medium heat and saute the garlic clove.
Pour olive oil into a pan over medium heat and saute the garlic clove.
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Toss in the cleaned mushrooms and season with salt, pepper, and parsley. Cook for 15 minutes, stirring occasionally, until mushrooms are tender, and remove the garlic.
Toss in the cleaned mushrooms and season with salt, pepper, and parsley. Cook for 15 minutes, stirring occasionally, until mushrooms are tender, and remove the garlic.
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Lay out the veal slices on a cutting board. Place speck slices on top and followed by a layer of smoked cheese.
Lay out the veal slices on a cutting board. Place speck slices on top and followed by a layer of smoked cheese.
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Roll each slice tightly.
Roll each slice tightly.
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Coat each slice with flour.
Coat each slice with flour.
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Transfer the rolls to the pan with mushrooms.
Transfer the rolls to the pan with mushrooms.
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Let them brown slightly on all sides, then pour in the vegetable broth. Continue cooking over medium heat, turning the rolls often to ensure they cook evenly and soak up the mushroom sauce.
Let them brown slightly on all sides, then pour in the vegetable broth. Continue cooking over medium heat, turning the rolls often to ensure they cook evenly and soak up the mushroom sauce.
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Once the rolls are cooked through and the sauce has thickened slightly, remove the rolls from the pan. Spoon the mushroom sauce over the rolls and serve immediately.
Once the rolls are cooked through and the sauce has thickened slightly, remove the rolls from the pan. Spoon the mushroom sauce over the rolls and serve immediately.
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