Mushroom carbonade roll

Category: Cold meals and snacks

Ingredients
Pork carbonade	1 kg
For salting:
Nitrite salt	10 grams
Table salt	10 grams
Sugar	2 grams
Water	100 ml
Filling:
Dry porcini mushrooms	30 grams
Fresh champignons	300 grams
Celery	2 petioles
Leek	1 PC.
Garlic	2 teeth
Parsley (leaves only)	small bundle
Salt pepper	taste
Butter and vegetable oil (olive)	1 tbsp. l. for frying
For molding:
Collagen film
Forming mesh 100-120 mm
Twine

Cooking method

The meat ambassador was wet in the package. For this, the mixture of salts and sugar was dissolved in water and the meat was poured into this solution, placed in a bag, from which the air was released as much as possible. The meat was salted in the refrigerator for about 36 hours. (Photo from another recipe of mine)

Remove the meat from the brine, dry. Cut the meat across, opening it like a book, to get a layer about 1.5 - 2 cm thick.
Filling:
Pour dry porcini mushrooms with hot water and leave to infuse for an hour.
Peel and wash vegetables and champignons. Cut the leek into half rings. Celery - thin slices. Champignons - in slices. Finely chop the garlic and parsley leaves.
In a saucepan, heat a mixture of butter and vegetable oil. Fry the leeks and celery - 5 minutes. Add chopped garlic and chopped champignons
Lightly squeeze the soaked mushrooms and cut into small pieces. Add to a saucepan. Fry until mushrooms are ready or until all the liquid has evaporated.
A couple of minutes before the filling is ready, add the parsley and stir.
Roll forming:

Spread the collagen film on a clean and dry table. Moisten it slightly, just run it over the film with a damp hand. For greater beauty, I used a mixture of bright yellow spices, which I spread over the surface of the film, stepping back from the edge of 10 cm.

Lay a layer of meat in the middle of the film, stepping back from the edge, cm 10 (I have already marked this place with seasoning.)
Spread the filling over the surface of the meat, smooth. Roll up tight rolls by wrapping the free edges of the film over the filling. Put the forming net on the roll and tie the ends with twine.
The roll will be cooked in the oven at a temperature of 80-85 * C until the temperature inside the roll reaches 72 * C.
When ready, cool the roll. Wrap in parchment and refrigerate for aging for 6-8 hours.
Afterwards, cut and serve as a cold snack. Delicious roll turned out!
Bon Appetit!

Note

Recipe from the magazine "Collection of recipes" # 9 2016.
The recipe suggests baking the roll at 120 * C in foil for 2.5 hours. But since my meat was salted with nitrite salt, I lowered the temperature to the permissible 80-85 * C. The roll still turned out to be tasty, soft, an excellent alternative to sausage.