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Spinach Roulade With
Mushrooms Cooking
Recipes
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Ingredients : |
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450 g
15 g
4
50 g
For the
filling :
25 g
350 g
25 g
150 ml
45 ml
30 ml |
fresh
spinach
butter
eggs,
separated
freshly
grated nutmeg
Cheddar
cheese, grated
salt and
black pepper
butter
button
mushrooms, chopped
plain
flour
milk
double
cream
snipped
fresh chives |
Method :
- Preheat the oven to 190oC/375oF/Gas
5.
- Line a 23 x 33 cm / 9 x 13 in Swiss roll tin with non stick
baking paper.
- Wash the spinach and remove the stalks, then cook the wet leaves
in a covered pan without extra water until just tender.
- Drain the spinach well, squeeze out all the excess moisture and
then chop finely.
- Tip the spinach into a bowl, beat in the butter and egg yolks
and season with salt, pepper and nutmeg.
- Whisk the egg whites until stiff and fold into the spinach
mixture.
- Spread into the tin and sprinkle with half the cheese.
- Bake for 10 - 12 minutes, until just firm.
- Meanwhile, make the filling.
- Melt the butter in a pan and fry the mushrooms until tender,
stir in the flour and cook for 1 minute.
- Gradually add the milk, then bring to the boil, stirring until
thickened.
- Simmer for a further 2 - 3 minutes.
- Remove from the heat and stir in the cream and chives.
- Remove the cooked roulade from the oven and turn out on to a
sheet of non stick baking paper.
- Peel off the lining paper and spread the roulade evenly with the
mushroom filling.
- Roll up the roulade fairly tightly and transfer to an ovenproof
dish.
- Sprinkle over the remaining cheese and return the roulade to the
oven for about 4 - 5 minutes to melt the cheese.
- Serve at once, cut into slices.
Serves 6 - 8
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