Soak the stone mushrooms overnight. Drain and squeeze out well, collecting the liquid. Finely dice all mushrooms. Let the onion in the Butaris become translucent, add the mushrooms, continue to cook until the liquid has evaporated. Add the chanterelles and porcini mushrooms and cook until the nose is dry. Season with salt, pepper and parsley.

Salt and pepper the roulade and brush with mustard, each with two slices of bacon. Brush with the mushroom filling, roll up and fix. Fry all over in portions in Butaris. Add the onion cubes and cover and let simmer for approx. 75 minutes. Check the liquid from time to time. Fill up the soaking water with wine, stock and water to 600ml.

Take the roulades out of the pan, sprinkle the flour over the roast, let it sweat and deglaze the wine mixture. Cook well. Put the roulades back. Add the chanterelles and stew for another 15 minutes. Remove the meat and keep warm. Reduce the sauce as required. Stir in the creme fraiche and season to taste.

Cut and serve the roulades and pour the sauce over them. Serve with leeks and boiled potatoes in the picture.