Spinach Roulade

Recipe Ingredients

3		Spinach - chopped
1/3 cup	48g / 1.7oz	Bread crumbs
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/8 teaspoon	0.6ml	Nutmeg
6 tablespoons	90ml	Melted butter
4		Eggs - separated
6 tablespoons	90ml	Grated parmesan cheese - grated
3/4 lb	340g / 11oz	Mushrooms - sliced
4 tablespoons	60ml	Butter
3 tablespoons	45ml	Flour
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pepper
3/4 cup	177ml	Heavy cream
2 tablespoons	30ml	Fresh parsley - chopped

Recipe Instructions

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 350F 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.

Source:
Elizabeth Powell

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