Spinach and Mushroom Roulade

Hello everyone. I was on a short vacation and it was such a relief to be away from the heat and humidity in Chennai. However, I’m back home and here’s my first post.

Eggs are the star in this recipe. Did you know that eggs have been used in the kitchen since Greek and Roman times? Early Egyptians, Persians, Romans and Greeks considered eggs to be a symbol of the universe and continuing life and represented the sun of spring. Though I missed posting for Easter, it is spring now and it’s always wonderful to cook with this classic ingredient.

This delicious roulade is perfect for breakfast and brunch. It’s crisp on the outside as it is baked twice. The air is trapped inside and so it rises again on the second baking. It is fluffy and moist on the inside. 

This is actually a swiss roll soufflé. It is easy to make and the filling is flavorful and tastes really yummy. You can use any ingredients that you have in your pantry for the filling and whatever cheese you have as well. I used Parmesan and Mozzarella but Cheddar also works well. Goat’s cheese is also a tasty alternative.

PREP: 20 minutes COOK TIME: 30 minutes SERVES: 4

Ingredients

11/4 cups milk

1/2 cup flour

2/3 cup butter

100 gms Parmesan cheese

4 eggs, separated

21/4 cups fresh button mushrooms, sliced

275 gms spinach leaves, chopped roughly

1 tsp cumin seeds

1 tbsp green chillis, chopped finely

1 tsp garlic powder

3 tbsp creme fraiche

100 gms Mozzarella cheese

Salt and ground black pepper

Instructions

Preheat the oven to 190C. Line a swiss roll tin with parchment, making sure that the edges rise above the sides of the pan.

Place the milk, flour and 1/4 cup butter in a large saucepan and bring it to boil over low heat. whisking continuously until thick and creamy. Simmer for about 2 minutes and then mix in the Parmesan and half of the mozzarella. Cool for 5 minutes and then beat in the egg yolks. Season with salt and pepper.

Whisk the egg whites in a glass bowl until soft peaks form. Fold the whites into the cheese mixture. Spoon the mixture into the prepared tin, level gently and bake for 15 minutes until the top feels just firm. Remove from the oven and cool for about 10 minutes.

Dust a sheet of parchment with some of the remaining mozzarella cheese and carefully invert the roulade onto the paper. Remove the lining from the base and carefully roll it up in the paper and set aside to cool completely.

To make the filling, melt the rest of the butter in a pan and reserve about 2 tablespoons. Add the cumin seeds and then the green chillis and garlic powder. Add the mushrooms and cook for about 3-4 minutes. Cook the spinach in a separate pan until it wilts and then add it to the mushrooms. Be careful not to cook the mushrooms or the spinach too much. Stir in the crème fraiche. Season and cool. Preheat the oven to 190C.

Unroll the roulade and spread the filling. Roll it up again and place it on a baking sheet. Brush with the reserved butter and sprinkle with the remaining cheese. Bake for 15 minutes until risen and golden. Serve immediately.