Savoury spinach and mushroom Swiss roll
35 min
This is a savoury Swiss roll with a spinach souffle base, filled with a creamy mushroom mixture. A vegetarian delight that's perfect for a special occasion brunch or lunch.
S. Chesterman
2 people made this
Ingredients
Serves: 4
- 450g (1 lb) spinach
- 15g (1/2 oz) butter
- salt and pepper to taste
- 4 eggs, separated
- grated Parmesan
- Filling
- 170g (6 oz) mushrooms, sliced
- 15g (1/2 oz) butter
- 15g (1/2 oz) flour
- 75ml (¾ gill) milk
- 2 tablespoons cream
- grated nutmeg
Method
Prep:15min ›
Cook:20min ›
Ready in:35min
- Preheat oven to 200 C / Gas 6.
- Cook, drain and puree spinach. Stir in butter, salt, pepper and egg yolks. Whip whites and fold in. Line a Swiss roll tin with buttered parchment and spread mixture evenly over top. Dust with Parmesan. Bake in preheated oven for about 10 minutes.
- Meanwhile fry mushrooms gently in butter. Add flour and cook for a few minutes longer. Remove from heat, add grated nutmeg and cream. Return to heat till sauce is thickened.
- Turn Swiss roll out onto a piece of greaseproof paper. Quickly peel off the parchment, spread with mushroom mixture, and roll up. Serve straightaway on a warm dish.
