Spinach Roulade With Mushrooms Recipe
Spinach Roulade With Mushrooms Recipes
Preheat the oven to 190C/375F/Gas
Line a 23 x 33 cm / 9 x 13 inch Swiss roll tin with non stick
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
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
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
Roll up the roulade fairly tightly and transfer to an ovenproof
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.
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