Spinach Mushroom Roll

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook spinach in a large pan, with just the water clinging to the leaves after washing, for 5 mins.
  • Drain thoroughly and chop finely.
  • Place in a bowl and add egg yolks, salt and pepper and nutmeg.
  • Mix well.
  • In another bowl, whisk egg whites until stiff and fold into the spinach.
  • Spread the mixture evenly in a lined and greased 12 X 8 inch Swiss roll tin.
  • Cook in a preheated moderately hot oven (200C; 400F) for 10 to 15 minutes until risen and firm.
  • While the spinach is baking, heat oil in a pan, add the onions and fry till they are soft.
  • Add mushrooms and cook for 2 to 3 minutes.
  • Stir in the flour, then gradually stir in the milk.
  • Add salt and pepper to taste and simmer for 2 to 3 minutes.
  • Sprinkle the cheese over a sheet of greaseproof paper, turn the baked spinach out onto the paper and peel off the lining paper.
  • Spread the filling and roll up like a Swiss roll.
  • Serve immediately.
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