Spinach Mushroom Roll

By BobLongo

Ingredients

• 1 lb spinach
• 4 eggs, separated
• salt and pepper
• 1/4 teaspoon grated nutmeg
• 2 tablespoons oil
• 1 onion, chopped
• 6 ounces sliced mushrooms ( approx 3 cups)
• 1 tablespoon whole wheat flour ( or all purpose)
• 2/3 cup milk
• 1 tablespoon grated parmesan cheese

Details

Servings 1
Adapted from food.com

Preparation

Step 1

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.