Speck, potatoes and mushrooms roll


200 g potatoes
150 g thinly sliced speck
150 g champignon mushrooms
Bauer selection granular flavouring with porcini mushrooms
Extra virgin olive oil
1 clove of garlic


Peel, wash and cut the potatoes into small pieces.
Bring a litre of water to boil, add 2 teaspoons of Bauer porcini mushrooms flavouring, pour in the potatoes and cook for about 20 minutes.

Drain the potatoes, keeping the cooking water.

Heat 2 tablespoons of extra virgin olive oil with the clove of garlic in a pan, add the mushrooms, and mix with a glass of porcini mushroom broth.

Season to taste, sprinkling the mushrooms with the Bauer porcini mushroom flavouring.
Cook over medium heat for about 10 minutes.

Roll out a sheet of food grade film.
Place on top of about 150 g of sliced speck.

Spread over the mashed potatoes and in the middle form a row with the sautéed mushrooms. 🥣

Roll up and close like candy.

Let it rest in the fridge for at least 30 minutes.

Remove the film, cut into slices and serve.