Mushroom Roulade With Artichoke Sauce

Ingredients

For the filling:

• 1 pound fresh spinach
• ¼ cup sour cream
• Freshly grated nutmeg to taste
• 2 teaspoons lemon juice
• 1 ½ tablespoons minced fresh oregano
• Freshly ground black pepper to taste

For the roulade:

• ¼ cup butter plus a little for greasing the pan
• ¼ cup flour
• 1 ½ cups milk
• 6 eggs, separated
• ¼ teaspoon cayenne
• 1 tablespoon minced fresh sage leaves
• ¾ teaspoon freshly grated nutmeg
• ½ teaspoon salt
• ½ pound mushrooms, minced
• 1 ½ to 2 cups artichoke-Parmesan sauce (see recipe)

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    281 calories; 19 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 18 grams protein; 179 milligrams cholesterol; 609 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

8 to 10 servings

Preparation

1. To make filling, rinse spinach well and steam until it is tender, approximately 10 to 15 minutes. Drain and mince in a food processor. Add remaining ingredients, combine well and set aside.
2. To make roulade, grease a 10- by 15-inch baking pan. Cover with wax paper and butter the wax paper. Preheat oven to 350 degrees.
3. In a saucepan, melt the 1/4 cup butter, add flour and stir constantly, 3 or 4 minutes, until the mixture is lightly browned. Add milk all at once and whisk over low heat to form a thick cream sauce. Set aside.
4. Beat egg yolks until thick and lemon colored. Add cayenne, sage, nutmeg, salt and minced mushrooms, combine well and add to cream sauce.
5. Rinse beaters well, then beat whites until they form stiff peaks. Gently fold whites into sauce and pour into the prepared pan, smoothing with a spatula to make an even layer. Bake for 15 to 20 minutes, or until top is lightly browned and center springs back when touched. Remove from oven and invert onto a sheet of wax paper on counter top. Peel off the baking paper, using a spatula knife if necessary. Immediately spread spinach mixture over roulade, using a gentle touch. Roll like a jellyroll, beginning with a short end, and place, seam-side down, on a warm platter. Nap with artichoke-Parmesan sauce.

1 hour 5 minutes