Mushroom Pork Roulade Recipe

In Russian tradition, it is very common to have roulades as a holiday dish. Besides that, roulades are served year round as hot or cold appetizers and side dishes.

This roulade is a very simple recipe that has been around in my family. It's a quicky that is full of flavor. Feel free to use to also use beef of chicken with this recipe.

Serving size:
20 min
40 min
Ready in
1 hr


Combine salt together with pepper and parsley and set it aside. Clean and dice mushrooms and onion into medium size pieces.
Preheat a skillet with olive oil, add mushrooms and cook them until they're golden. To the mushrooms add onion, cook until onion is softened, season and set aside.
Butterfly pork into a wide thin piece, tenderize the meat into an even thickness. Spread the mushroom mixture over the piece and roll it up nice and tight, seal it with a toothpick or a butcher string soaked in water.
Preheat a skillet to a very high heat, brown each side of the roll and season the outside with salt. Bake browned roulade for 30 minutes at 380F, cut to see if the meat is cooked, depending on the size, you may want to bake a bit longer.
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