Saturday, April 2, 2011

Spinach and Mushroom Roulade

This spinach roulade with creamy mushroom filling makes a delicious starter, which non vegetarians will love too.

1 (16 oz) package frozen chopped spinach, thawed, or 1.25 pound fresh spinach
2 tablespoons butter
4 large eggs, separated
1/2 cup grated Parmesan cheese
1/8 teaspoon nutmeg

2 tablespoons butter
3 cups sliced mushrooms
1 1/2 tablespoon all-purpose flour
2 cups canned milk
1/2 cup sour cream
1/4 cup Parmesan cheese
2 tablespoons chopped parsley

1. Make the filling. Heat the butter in a saucepan. Add the mushrooms and cook gently until softened. Stir in the flour and cook, stirring constantly for 1 minute. Slowly stir in milk, sour cream; cook the sauce until thickened. Stir in the Parmesan, parsley and salt to taste.

2. Make the spinach roulade. Place the spinach in a saucepan with butter and cook until softened. Drain the spinach well and place in a large bowl. Add the egg yolks, beating them well into the chopped spinach; season with salt and nutmeg..
3. Whisk the egg whites until just holding their shape. Using a spoon, quickly fold then into the spinach mixture. Spoon the mixture into the prepared jelly roll pan, sprinkled the grated Parmesan over the surface, and bake in a preheated oven, 400F, for 10 minutes.

4. Remove the spinach roulade from the oven and take it out onto a sheet of waxed paper. Quickly spread the mushroom filling over the surface and gently roll the roulade up (roll up from the long side). Cut into thick slices and serve immediately with salad. 


  1. Looking soooo good! I have tried another recipe, but I have to try this one too. Thank you for sharing.

  2. Veg means no egg, what should i use instead of eggs?