Mushroom Roulade With Artichoke Sauce
Updated Oct. 11, 2023
- Total Time
- 1 hour 5 minutes
- Prep Time
- 45 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound fresh spinach
- ¼cup sour cream
- Freshly grated nutmeg to taste
- 2teaspoons lemon juice
- 1½tablespoons minced fresh oregano
- Freshly ground black pepper to taste
- ¼cup butter plus a little for greasing the pan
- ¼cup flour
- 1½cups milk
- 6eggs, separated
- ¼teaspoon cayenne
- 1tablespoon minced fresh sage leaves
- ¾teaspoon freshly grated nutmeg
- ½teaspoon salt
- ½pound mushrooms, minced
- 1½ to 2cups artichoke-Parmesan sauce (see recipe)
For the Filling
For the Roulade
Nutritional analysis per serving (10 servings)
163 calories; 10 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 8 grams protein; 246 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 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.
- Step 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.
- Step 3
In a saucepan, melt the ¼ 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.
- Step 4
Beat egg yolks until thick and lemon colored. Add cayenne, sage, nutmeg, salt and minced mushrooms, combine well and add to cream sauce.
- Step 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.
Private Notes