Potato roulade with portobello filling

Potato dough

1. Peel the potatoes and cook in plenty of salted water until soft.
2. Drain in a sieve and press through a potato press.
3. Season with salt, pepper and nutmeg.
4. Add the semolina, flour and egg yolk and knead everything into a smooth dough.

Portobello filling

1. Peel and finely chop the shallots.
2. Clean and finely chop the portobello mushrooms (button mushrooms).
3. Heat the oil in a pan and sauté the shallots.
4. Add the portobello mushrooms and sauté.
5. Remove from the heat and leave to cool.
6. Stir in the cream cheese and chopped parsley.
7. Season with salt and pepper.

Fill and cook the roulade

1. Roll out the potato dough on a floured work surface (approx. 30 x 30 cm).
2. Spread the filling evenly on top.
3. Roll up the dough tightly from bottom to top.
4. Wrap the potato roll tightly in cling film and aluminum foil.
5. Bring the water to the boil in a large pan.
6. Cook the potato roll over a medium heat for approx. 45 minutes.
7. Remove and leave to cool.

Arrange

1. Unwrap the potato roll and cut into slices.
2. Heat the butter in a pan and fry the slices on both sides.
3. Serve the roulade slices hot.