Recipe: Souffle Roulade with Mushrooms

Souffle Roulade with Mushrooms
Recipe By: Miriam Podcameni Posvolsky, Rio de Janeiro, Brasil

This is a most delicious dish, which can be reheated in the mw. I just made it for a party and it was a hit

3 tbsp butter
3 tbsp flour
1/2 cup milk
1/2 lb Gruyere cheese -- grated
6 eggs
1 tbsp parmesan cheese -- grated
salt and pepper -- to taste

CREAM OF MUSHROOM FILLING
1 lb mushroom -- sliced
1 tbsp butter
1 tbsp flour
2 shallots chopped
1 cup heavy cream
salt, pepper and nutmeg
1 tbsp dry Madeira wine
1 tsp tarragon

Preheat oven to 350 F. Butter a 12x8-inch pan and sprinkle it with flour.

Roulade

1. Melt the butter in a saucepan and stir in the four for 1 minute. Let cool 5 minutes.

2. Add milk, salt and pepper and cook until thick. Take off the heat stir in cheeses. Let cool slightly.

3.Add egg yolks to combine.

4. Whip whites until firm and fold them delicately into yolk mixture.

5. Spread souffle mixture into prepared pan and bake in a preheated 350 F for 25 to 30 minutes, or until set.

6. Invert onto a cheesecloth sprinkled with parmesan and breadcrumbs. Roll up roulade until cool.

7. Spread filling and roll up again

8.Let sit in cloth until cool.

If made ahead:
9. Transfer to parchment and foil and wrap. Chill
9. Reheat 30 minutes in 350 oven.

Filling

1. Cook chopped shallots and sliced mushroom in butter, until liquid has evaporated
2. Add flour, salt and white pepper and stir 1 minute.
3. Let cool a little and stir in cream until it thickens.
4. Add Madeira and tarragon and cook 2 more minutes.
5. Add 2 tbsp grated Gruyere.

NOTES: You can make the souffle with broccoli or spinach the filling can be made with ham, salmon etc.