Recipe: Spinach Roulade

recipelink.com Chat Room Recipe Swap - 2000-12-13
From: Nancy,.SanFran

Spinach Roulade
Recipe By : Elizabeth Powell
Serving Size : 8

3 (10 oz) pkgs spinach -- chopped
1/3 cup bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
6 tablespoons melted butter
4 whole eggs -- separated
6 tablespoons grated Parmesan cheese -- grated
3/4 pound mushrooms -- sliced
4 tablespoons butter
3 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup heavy cream
2 tablespoons fresh parsley -- chopped

Cook spinach as directed on package. Drain and cool. Butter jelly roll pan, line with wax paper, and butter again. Sprinkle with bread crumbs. When spinach is cool enough to handle, squeeze out all water. In bowl, add salt, pepper, nutmeg, and melted butter to spinach. Beat in yolks. Beat whites in small bowl until they hold soft peaks; fold into spinach mixture. Spoon into pan and smooth. Sprinkle with 4 tablespoons of Parmesan. Bake at 350 degrees for 12 minutes.

While roll is baking, saute mushrooms quickly in 4 tablespoons of butter in a large skillet. Shake skillet occasionally. Sprinkle mushrooms with flour, salt, pepper, and stir. Add cream and cook, stirring, until thick. When roll is baked, place sheet of buttered wax paper over roll, and move it onto a warm cookie sheet; carefully remove bottom paper. Spread mushroom mixture over hot spinach roll. Roll up jelly roll fashion. Ease roll onto warm platter, seam side down. Sprinkle roll with remaining cheese and parsley.