About this recipe:When you need a centrepiece for a special vegetarian meal, this stunning roulade with its creamy filling is just the thing.
200g frozen chopped spinach, thawed
4 eggs, separated
pinch of grated nutmeg
225g chestnut or button mushrooms, thinly sliced
2 tbsp plain flour
150ml semi-skimmed milk
50g mature Cheddar, finely grated
1 tsp wholegrain mustard
salt and freshly ground black pepper
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Method Prep:35min › Cook:15min › Ready in:50min
Preheat the oven to 200°C (gas 6). Grease and line the base of a 33 x 23cm Swiss roll tin with non-stick baking parchment. Put the spinach in a sieve and press with the back of a wooden spoon to remove as much liquid as possible, then put in a bowl. Add the egg yolks and nutmeg, season with salt and pepper and mix well together.
Whisk the egg whites until stiff, then fold into the spinach mixture with a metal spoon. Spoon the mixture into the prepared tin and spread it out evenly. Bake in the oven for 15 minutes until firm to the touch.
Meanwhile, melt the butter in a saucepan. Add the mushrooms and fry gently for 5 minutes until tender. Add the flour and cook over a low heat, stirring with a wooden spoon, for 1 minute.
Remove the pan from the heat and gradually blend in the milk, stirring after each addition. Return to the heat and bring to the boil, stirring all the time, until the sauce thickens and is smooth. Remove from the heat and stir in the cheese, mustard and salt and pepper to taste.
When the roulade is cooked, remove from the oven and quickly spread the mushroom sauce evenly over the surface. Roll up from one of the short ends by gently lifting the baking parchment. Serve hot, cut into slices.
The roulade would be good served with a warm tomato sauce (see our recipe on this site). * Use a serrated knife to slice the roulade, to prevent the filling from oozing out.