Thursday, June 20, 2013

Spinach and mushroom roulade

I just tried this spectacular recipe recently: in preparation to teach a cooking class on mushrooms, to see how hard it would be, and how it would turn out.
It turns out that it's easy, if involved, and also that it turns out really nicely.
I also tried adding some kale to the spinach, and that worked pretty well too, though I think I prefer the lightness of using just spinach!

Spinach Roulade with Mushroom Filling
(From Fresh From The Garden, by Perla Meyers)

For the filling
2 tablespoons unsalted butter
1/2 pound cremini mushrooms, trimmed, wiped and finely minced
3 tablespoons finely minced scallions
Salt and freshly ground white pepper
8 oz cream cheese, softened
1/4 cup sour cream
2 tablespoons freshly grated Parmesan cheese
2-3 tablespoons finely minced dill

For the roulade
1/2 cup homemade breadcrumbs
2 tablespoons freshly grated Parmesan cheese
2 pounds fresh spinach, stemmed, washed and dried
6 tablespoons unsalted butter, softened
4 extra-large eggs, separated
Salt and freshly ground white pepper

10-12 ripe cherry tomatoes, lightly sauteed in 2 tablespoons unsalted butter
2 tablespoons finely minced fresh dill
The filling:

In a large skillet, melt the butter over medium high heat.
Add the mushrooms and saute quickly until lightly browned
and all the liquid has evaporated.  Remove the skillet from
the heat, add the scallions and toss until just wilted.  Season
with salt and pepper and allow to cool completely.

In a large mixing bowl, combine the cream cheese and sour
cream, and mash together with the back of a fork.  Add the
mushroom mixture, Parmesan, and dill.  Taste, and adjust the
seasoning as necessary.  Cover and chill until firm.

The roulade

Preheat the oven to 350 C.

Line a jelly-roll pan (15x10x1) with parchment.  Butter the
paper and sprinkle with the breadcrumbs and Parmesan.  Set aside.

In a large pan, cook the spinach in the water that clings to its
leaves over medium low heat, until just wilted.  Transfer to a
colander and let cool.  Place the spinach in a kitchen towel, and
squeeze out all the excess  moisture.  Chop the spinach finely and
set aside.

In a large stainless steel or glass mixing bowl,  combine the
chopped spinach and softened butter, set the bowl over a pan
of warm water, and stir until the butter is thoroughly incorporated.
Add the egg yolks and mix until well blended.  Season with salt and
pepper and reserve.
In another large mixing bowl, combine the egg whites and a pinch
of salt, and beat until the whites form soft peaks.  Fold gently
but thoroughly into the spinach mixture.

Spoon the spinach mixture into the prepared pan, using your hands
to spread it evenly into a thin layer.  Bake for 12-15 minutes or
until just set (a knife when inserted will come out clean).
Remove the pan from the oven and immediately invert the spinach
roulade onto a dry kitchen towel.  Carefully peel off the 
parchment paper and trim off a piece, about half an inch wide, from
each short side.  Leave flat or roll up gently in the kitchen towel.
Set aside to cool completely.

Spoon a thick layer of the mushroom filling over the entire spinach
surface and roll the roulade from a long edge into a tight roll,
jelly roll fashion, using the towel as a support.  Transport 
carefully to a serving platter and surround with the sauteed cherry
tomatoes.  Sprinkle the tomatoes with the minced dill, cut the 
roulade into 1/2-inch slices, and serve at room temperature.

Serves 10-12.

Yours, hoping you'll be inspired to try this!

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