Ok I know most people will end up making these with beef, but if you have the moose roast it is so much better.
As I was pulling out my dried mushrooms I was transported back to mine and Heath’s food trip to Germany in 2014. We came across the most amazing selection of fresh morels in the market in Frankfurt and I dried them in my hotel room :). The cleaning staff probably thought I was nuts, but every time I use a dry morel I am reminded of that trip. As long as mushrooms are dried properly and stored in an airtight container they will last almost forever. I watch the market for the discount mushrooms that are starting to get slimy and dry them to make mushroom powder as the flavour intensifies as they get older.
This recipe doesn’t have exact measures as it will depend on what you have available to you at the moment, but that’s what makes it fun.
1 Boneless Moose or Beef Roast
5-6 cups Dehydrated Mushrooms (I used Morels, Porcini, Oyster, Enochi, and Button)
2 Quarts stock (I used mushroom stock, but chicken or beef would work as well)
3-4 good handfuls of fresh spinach de stemmed and roughly chopped
1 finely chopped medium onion
block of cream cheese
2 cups milk
2-3 Tsp cornstarch
Cut roast into 1/4″ slices and using a meat mallet hammer out the meat to about 1/8″ thickness. Place mushrooms into a saucepan and pore stock over. Bring to a boil and turn off leaving the mushrooms in the stock until they have fully rehydrated. Drain the stock, but reserve the stock for later. Roughly chop the mushrooms and then sauté in a skillet with the onion until most of the moisture has boiled off and the onions have turned opaque. Add the spinach and just sauté until the spinach has wilted. Cream the cream cheese in a bowl and add the mushroom/spinach mixture and mix until incorporated. Lay meat slices out and coat one side with stuffing mixture and roll into a loose roll using a wooden skewer or toothpick to secure. Heat a skillet with a little oil and fry until all sides have a good sear. Combine reserved stock, milk and cornstarch. Place all the meat rolls into your slow cooker and cover with the stock/milk mixture. Cook on low for 4-5 hours and enjoy. Make sure to remove the skewers before serving.