Roast camembert with mushrooms

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
3.7 403
COOK TIME
210 mins
TOTAL TIME
210 mins

Ingredients

Servings: 10
  • 3 kg Roast pork neck (boneless)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 kg Mushrooms
  • 3 TABLESPOONS Oil
  • 3 packs (150 g each) Camembert (60 % fat)
  • 400 g Cream processed cheese
  • 400 g Whipped cream
  • 1 collar flat leaf parsley

Directions

  1. 1

    Preheat the oven the day before (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash meat, pat dry and season well with salt and pepper. Place on a fat pan (deep baking tray) of the oven and roast in the hot oven for 2 1⁄2-3 hours.

  2. 2

    Take it out and let it rest a little on a cake rack or oven rack.

  3. 3

    Meanwhile clean the mushrooms, possibly wash and slice them. Heat the oil in a large pan. Sauté the mushrooms briefly in the oil in portions. Season with salt and pepper and remove.

  4. 4

    Cut the rind off the camembert thinly, dice the inside roughly. 1⁄4 l Bring water to the boil, melt camembert and processed cheese in it while stirring. Stir in cream, bring to the boil again. Season with salt and pepper.

  5. 5

    Take it off the stove.

  6. 6

    Cut the roast into approx. 1.5 cm thick slices and layer them like roof tiles in a large ovenproof dish. Spread the mushrooms on top and pour the sauce evenly over them. Cover and leave to soak overnight in the refrigerator.

  7. 7

    Preheat oven the next day (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Bake the roast for 35-40 minutes in a hot oven. Wash parsley, shake dry and chop finely. Remove roast from the oven and sprinkle with parsley.

  8. 8

    Baguette or farmhouse bread tastes good with it.

Nutrition Facts

KCAL
890 kcal
CARBS
4 g
FATS
68 g
PROTEINS
60 g