Mushroom Roulade

Name: Mushroom Roulade
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 250 g (9oz) frozen spinach, thawed; 4 large eggs, separated; Fresh nutmeg, grated; 3 1/2 tbsp cornflour; 15 g (1/2oz) butter; 2 shallots, finely sliced; 350 g (12oz) mushrooms, sliced; 400 mL (14fl oz) skimmed milk; 25 g (1oz) vegetarian mature Cheddar, grated; 1 tsp. English mustard

This colourful roll may look tricky to make, but it’s fail-safe and oh-so-worth the effort!

By The GH Kitchen TeamPublished: 08 October 2012

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Yields:

Prep Time:

20 mins

Cook Time:

15 mins

Total Time:

35 mins

Ingredients

250 g (9oz) frozen spinach, thawed
4 large eggs, separated
Fresh nutmeg, grated
3 1/2 tbsp cornflour
15 g (1/2oz) butter
2 shallots, finely sliced
350 g (12oz) mushrooms, sliced
400 ml (14fl oz) skimmed milk
25 g (1oz) vegetarian mature Cheddar, grated
1 tsp. English mustard

Directions

1. Step 1
  Preheat oven to 190°C (170°C fan) mark 5. Line a 30.5cm x 23cm (12in x 9in) tin with baking parchment. Squeeze out as much moisture as you can from the thawed spinach and put into a large bowl. Stir in egg yolks, nutmeg and plenty of seasoning.
2. Step 2
  Put egg whites into a separate bowl and whisk until they hold stiff peaks. Quickly beat in 1½tbsp of the cornflour, then fold the mixture into the spinach bowl. Empty on to the prepared tin, spreading it to the corners, then cook for 12-15min until golden and firm to the touch.
3. Step 3
  Meanwhile, heat butter in a large frying pan and cook shallots for 5min until softened. Turn up the heat and add the mushrooms. Cook for 8-10min until softened and any water in the pan has evaporated. Stir in remaining cornflour, then the milk. Heat, stirring, until thickened. Stir in cheese and mustard and check the seasoning.
4. Step 4
  Take spinach base out of the oven and transfer with the paper to a board. Slide a palette knife underneath the roulade to loosen, if necessary, then spread the mushroom mixture over the top. Roll up lengthways as neatly as you can (don't worry if there's some spillage) and serve warm in slices with a green salad.

Per Serving:

Calories: 163
Total carbs: 11 g
Sugars: 3 g
Total fat: 8 g
Saturated fat: 4 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time