Mushroom Roulade

This colourful roll may look tricky to make, but it’s fail-safe and oh-so-worth the effort!

By The Good Housekeeping Cookery TeamPublished: 08 October 2012

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Yields:

Prep Time:

20 mins

Cook Time:

15 mins

Total Time:

35 mins

Ingredients

250 g
(9oz) frozen spinach, thawed
4
large eggs, separated
Fresh nutmeg, grated
3½ tbsp cornflour
15 g
(½oz) butter
2
shallots, finely sliced
350 g
(12oz) mushrooms, sliced
400 ml
(14fl oz) skimmed milk
25 g
(1oz) vegetarian mature Cheddar, grated
1 tsp.
English mustard

Directions

1. Step 1
  Preheat oven to 190°C (170°C fan) mark 5. Line a 30.5cm x 23cm (12in x 9in) tin with baking parchment. Squeeze out as much moisture as you can from the thawed spinach and put into a large bowl. Stir in egg yolks, nutmeg and plenty of seasoning.
2. Step 2
  Put egg whites into a separate bowl and whisk until they hold stiff peaks. Quickly beat in 1½tbsp of the cornflour, then fold the mixture into the spinach bowl. Empty on to the prepared tin, spreading it to the corners, then cook for 12-15min until golden and firm to the touch.
3. Step 3
  Meanwhile, heat butter in a large frying pan and cook shallots for 5min until softened. Turn up the heat and add the mushrooms. Cook for 8-10min until softened and any water in the pan has evaporated. Stir in remaining cornflour, then the milk. Heat, stirring, until thickened. Stir in cheese and mustard and check the seasoning.
4. Step 4
  Take spinach base out of the oven and transfer with the paper to a board. Slide a palette knife underneath the roulade to loosen, if necessary, then spread the mushroom mixture over the top. Roll up lengthways as neatly as you can (don't worry if there's some spillage) and serve warm in slices with a green salad.

Per Serving:

Calories: 163
Total carbs: 11 g
Sugars: 3 g
Total fat: 8 g
Saturated fat: 4 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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