2 1/2 cups of white sauce (made with milk, flour, and butter)
1/2 cup of Madeira or Sherry wine
180g cooked and chopped Cameroe
1 1/2 cups of sliced mushrooms (125g)
2 tablespoons of butter or margarine
2 1/2 cups of white sauce (made with milk, flour, and butter)
1/2 cup of Madeira or Sherry wine
180g cooked and chopped Cameroe
1 1/2 cups of sliced mushrooms (125g)
2 tablespoons of butter or margarine
Combine the wine with the white sauce
Add the chopped Cameroe
Sauté the mushrooms in butter or margarine until cooked, about 5 minutes (or 2 minutes if using canned)
Add to the sauce
Stuff the roulades with the sauce, placing the remaining around.
