Clean the mushrooms and cut into small pieces, dice the onions, wash and also chop the parsley. Soak the dried porcini mushrooms in 1 liter of lukewarm water.
Fry the mushrooms vigorously in clarified butter, season with salt and fry until all the liquid has evaporated. Add the onions, fry briefly and finally fold in the parsley, season again with salt and pepper and let the mushroom mixture cool down a little.
Season the roulades with salt and pepper, brush with mustard and cover each with 4 slices of bacon. Spread the slightly cooled mushroom mixture on top, carefully roll up and fix with a roulade needle.
Heat the butter lard in a pan ... fry the roulades vigorously and transfer them to a saucepan. Stir tomato paste into the roasting mixture. Pour in the wine and the soaked porcini mushrooms together with the soaking water, briefly bring to the boil and add to the roulades. Let the whole thing simmer for 1 1/2 hours, then try the sauce and, if necessary, add some seasoning ... entirely to your own taste. Add the frozen porcini mushrooms 15 minutes before the end of cooking, let simmer and thicken the sauce with cornstarch until smooth.