Rollade with oyster mushrooms and potato crumble

Name: rollade with oyster mushrooms and potato crumble
Total time: 70 min
Yield: 6
Ingredients: 1 Grandmaster rollade Rembrandt; 800 gram potato steady; oil to grease with; 2 Red onion in rings; 100 gram butter; pepper; salt; 1 hand sugar; water; 400 gram oyster mushrooms; 1 dash extra virgin olive oil; 4 twig fresh parsley

Try this roulade with oyster mushrooms and potato crumble

Ingredients

Directions

Prepare the roulade according to the description on the packaging.
In the meantime, cook the potatoes in the peel and grate them roughly.
Grease an oven dish and place the potatoes in it.
Sprinkle with olive oil and put in the oven next to the roulade.
The potatoes are ready when the top has become crispy.
This takes about 15 minutes.
Put the onions in the butter and add pepper, salt, sugar and a dash of water.
Let the onions simmer on low heat until they are soft and sweet.
Cut the oyster mushrooms coarsely and fry briefly in a good dash of olive oil over a high heat.
Add fresh parsley, salt and pepper.
Drop some olive oil over the potato crumble when it is ready and serve immediately with the roulade, the caramelised onions and the oyster mushrooms.