Cut onions into narrow wedges. Clean mushrooms and cut into slices. Cut bacon into fine cubes. Season roulades with salt and pepper, spread with mustard. Spread half of the prepared ingredients evenly on top. Roll up roulades tightly and pin with roulade needles.
Fry remaining bacon in a frying pan until crispy, set aside. Pour oil into bacon fat and heat. Sauté roulades in it until hearty on all sides. Add remaining onions. Pour hot water and steam everything together with closed lid at medium heat for 1 and a quarter hours.
Remove the roulades from the pan. Add the remaining mushrooms to the cooking fat and cook for a few minutes. Mix whipping cream and cornstarch and thicken the sauce with it.
Season to taste with salt and freshly ground pepper. Chop the parsley. Serve the roulades in the sauce. Sprinkle with rendered bacon and chopped parsley.
Serve with bean pods.
Our tip: Use bacon with a fine, smoky note!
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