Bresaola rolls are a fresh and tasty dish enriched with a delicious cheese and mushroom cream.
A recipe that can be prepared both in winter and summer.
Easy and very appetizing, ideal to serve as an appetizer or as a main course.
It is essential to cut the bresaola properly as it should not be too thin, otherwise it might break and not hold the filling.
As for the cheese, I used a soft cheese with a delicate flavor so that it does not overpower the taste of the mushroom but enhances it.
For those who do not have fresh mushrooms available, I recommend the mushrooms in oil from La Dispensa della Casalinga, they are excellent, artisanal, and Italian. With a meaty texture and the aromatic smell and taste of real porcini.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of bresaola and porcini rolls
- 8 slices bresaola
- 1 jar porcini mushrooms
- 7 oz soft cheese
- to taste chives
- to taste extra virgin olive oil
- 1/2 lemon
- 1 pinch salt
Tools
- 1 Cutting Board
- 1 Bowl
- 1 Spatula
Steps for preparing bresaola and porcini rolls
To prepare these delicious bresaola and porcini rolls, let’s start by getting a bowl and a cutting board
Then on the cutting board, we chop the porcini mushrooms into small pieces and mince the chives. Then, place them in a bowl together with the soft cheese and a pinch of fine salt. Using a kitchen spatula, mix the ingredients well
Next, lay out the slices of bresaola and in the center, add the filling and gently roll each slice to obtain a roll.
Place them on a serving platter and drizzle with half a lemon’s juice, a drizzle of extra virgin olive oil, and a sprinkle of dried chives. Our rolls are now ready to be served. And if accompanied with good homemade bread or crunchy savory canestrelli, they are fantastic!
Storage and Notes
Bresaola and porcini rolls can be stored in the fridge for up to two days.
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