- 500g spinach
- 20g butter
- salt & freshly ground black pepper
- 4 eggs (separated)
- Parmesan cheese (grated)
- Finely chopped parsley for garnish
- 200g mushrooms (thinly sliced)
- 10g butter
- 1 dessertspoon flour
- salt and white pepper
- 150 mls milk
- nutmeg (grated)
- 2-3 tablespoons cream
- (some chopped ham if required)
Pre-heat the oven to 200° C.
Wash spinach. Cook in half the butter in a covered pan until well cooked - about 5 minutes. Drain well, press in a sieve and chop very finely.
Line a sponge tin with baking paper in readiness for the roulade mix.
Stir into the cooked spinach the remaining butter, seasoning and yolks of the eggs, one at a time. Whip the whites to firm and fold into the mixture using a metal spoon. Turn the mixture onto the lined sponge tin, spread out evenly and quickly to about 1.5 cm thick and dust well with cheese. Bake in the pre-heated oven for about 10 minutes until well risen and firm to the touch.
Meanwhile prepare filling:
Slice the unpeeled mushrooms thinly, sauté in butter, remove from the heat and add the flour and seasoning. Stir well to combine and cook out slightly. Pour in the milk and bring to the boil. Simmer and stir to a creamy consistency. At this stage you could add some chopped ham for extra flavour, if required. Remove the pan from the heat. Stir in a little nutmeg and cream.
Lay out a clean tea towel on the bench adjacent to the oven so that its longest length is at right angles to the length of the bench. Remove cooked roulade from the oven; turn out onto the tea towel over which you have liberally sprinkled the chopped parsley. Quickly peel off the baking paper, spread with the cooled mushroom mixture and roll up by slowly and carefully lifting the edge of the tea towel nearest you. When the roulade is completely rolled up, lift carefully onto a longish plate and serve at room temperature.
Suggested wines to compliment this recipe
Lawsons Dry Hills 2006