Spinach And Mushroom Rolls (Recipe)

Ingredients

300g (10oz) frozen chopped spinach, thawed, water squeezed out and cooked according to directions

4 eggs, separated

Salt and freshly ground black pepper to taste

30g (1oz) grated Parmesan cheese

1 tbsp butter

300g (10oz) sliced medium-size mushrooms

1/2 tbsp plain flour

160ml (5fl oz) milk

Pinch of nutmeg

Salt and freshly ground black pepper to taste

Steps

1.  Preheat the oven to 200°C, 400°F, gas mark 6.  Line a baking pan with greaseproof paper and then oil lightly.

2.  Drain the spinach well and place it in a large bowl.  Beat the egg yolks well and thoroughly mix them into the chopped spinach.  Season to taste with salt and pepper.

3.  Whisk the egg whites in a large grease-free bowl until just holding their shape (soft peaks).  Using a metal spoon, quickly fold them into the spinach mixture.  Spoon the mixture into the prepared pan, spreading it across completely.  Sprinkle the grated Parmesan cheese over the entire surface; bake for 10 minutes.

4.  Meanwhile, make the filling.  Heat the butter in a small saucepan.  Add the sliced mushrooms and cook gently until softened.  Stir in the flour; cook, stirring constantly, for 1 minute.  Slowly stir in the milk and cook the sauce until thickened.  Stir in the nutmeg and season to taste.

5.  Remove the spinach roulade from the oven and turn out onto a sheet of greased paper.  Quickly spread the mushroom filling over the surface and gently roll up the roulade.  Cut into thick slices and serve immediately.  Gently reheat the rolls in the oven as necessary.

From : Low-Carbo Cooking