Spinach & Mushroom Roulade Recipe

One of our favourite lunches is a Spinach Roulade and Salad. I use a Slice or Lamington tray with a pre-cut liner and an extra piece to turn it out on. This dish is not difficult to make but it looks and tastes great and will impress your guests.

Spinach & Mushroom Roulade

Serves four

250 g (8oz) frozen chopped spinach, thawed or 500 g ( 1lb) fresh spinach
Knob of butter
4 eggs separated
25 g (1 oz) parmesan cheese grated
salt and freshly ground pepper

FILLING
15g (½ oz) mushroom buttons, sliced
1 tablespoon flour
150 ml (1/4 pint) milk
pinch of nutmeg

Line a 30×20 cm (12 x 8 inches) Slice or Lamington Tin with a Non Stick Liner.

Cook spinach with knob of butter until soft, chop and place in a large bowl. Add the egg yolks, beat well and season to taste.

Whisk egg whites till peaks just hold shape. Using a metal spoon, quickly fold them into the spinach mixture and put into the tin. Sprinkle the cheese over the top and bake in a preheated oven 200C or 400F for ten minutes.

Meanwhile make the filling.

Heat butter, add mushrooms and fry till softened. Stir in flour and cook for one minute. Stir in the milk slowly and cook until thickened. Stir in the nutmeg and season to taste.

Remove the tin from the oven. Cover with another piece of Liner (any one, as long as it covers) and turn out on to a flat surface whilst holding the top sheet in place. Quickly spread filling over the surface and gently roll up the roulade, using the Liner on the bottom to roll. Should it leave any residue, carefully scape it off with a knife and back onto the roulade. Cut into thick slices and serve.

Offer sweet chilli sauce as a topping.

PS I don’t cook the spinach, I just chop it. This makes it a little less juicy.

Good luck, Annelies