Recipe: Spinach and Mushroom Roulade

SPINACH AND MUSHROOM ROULADE

1 (10 oz) package frozen chopped spinach, thawed (or 1 lb fresh spinach)
1 teaspoon butter
4 eggs, separated
salt and freshly-ground black pepper (to taste)
1/4 cup grated parmesan cheese
oakleaf or salad bowl lettuce (for garnish)
FOR THE FILLING:
1 tablespoon butter
1 1/2 cups sliced medium mushrooms
1 tablespoon all-purpose flour
2/3 cup milk
1 pinch nutmeg

Line a 12- by 8-inch jelly-roll pan with nonstick parchment and then oil lightly, or make a case of the same measurements with aluminum foil.

Place the spinach in a saucepan with the teaspoon of butter and cook until completely softened. Drain the spinach well, chop if fresh, and place in a large bowl. Add the egg yolks, beating them well into the chopped spinach and season to taste.

Whisk the egg whites in a large grease-free bowl until just holding their shape. Using a metal spoon, quickly fold them into the spinach mixture. Spoon the mixture into the prepared jelly-roll pan, sprinkle the grated Parmesan over the surface.

Bake in a preheated oven, 400 degrees, for 10 minutes.

MEANWHILE, MAKE THE FILLING:
Heat the butter in a small saucepan. Add the sliced mushrooms and cook gently until softened.

Stir in the flour and cook, stirring constantly, for an additional 1 minute.

Slowly stir in the milk and cook the sauce until thickened. Stir in the nutmeg and seasoning to taste.

TO SERVE:
Remove the spinach roulade from the oven and invert onto a sheet of waxed paper. Quickly spread the mushroom filling over the surface and gently roll the roulade up. Cut into thick slices and serve immediately with a lettuce garnish.

Servings: 4
Source: The Mushroom Cookbook by Nicola Hill