Mushroom-Stuffed Rolled Roast
Rinse meat, pat dry and unroll.
Rinse mushrooms. Dice half the mushrooms, and slice the rest in half.
For the stuffing, peel shallots and garlic, chop finely and sauté in hot butter with diced mushrooms until almost no liquid remains in pan. Remove from heat and cool slightly. Stir sauteéd mixture together with creme fraiche, egg, parsley and breadcrumbs and season with salt and pepper. Spread stuffing up center of roast, roll roast to cover filling and tie with kitchen twine. Season rolled roast with salt and pepper and sauté in hot oil on all sides. Place roast with a portion of broth in a baking dish and bake in oven preheated to 180°C (approximately 350°F) about 30 minutes. Turn roast and pour over remaining broth. Peel potatoes, cut into quarters and add to roasting pan. Baste roast again, adding more broth if needed. Bake roast 30 more minutes and baste again. Add mushroom halves to pan and bake 10-15 more minutes. Season roast with salt and pepper, remove kitchen twine from roast and slice to serve. Top roast slices with mushrooms and potatoes as desired.