Corn Roulade With Mushroom Filling From Michaela Strachan

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs	Vegetarian	Veg3, Vegetarian	4	Servings

INGREDIENTS

2	oz	Polyunsaturated vegetable
		margarine
4	T	Wholemeal plain flour
6		Milk
3		Free-range eggs, separated
4	oz	Canned creamed corn
3		Vegetable stock or water
3	T	Thick sour cream or natural
		yoghurt
2	T	Chopped fresh basil
1/2	oz	Polyunsaturated vegetable
		margarine
6	oz	Mushrooms finely chopped
1		Onion finely chopped
1	T	Plain flour

INSTRUCTIONS

First prepare the roulade:  Melt margarine in a saucepan, stir in flour
and cook for 1 minute.  Gradually blend in milk and cook over a medium
heat, stirring  frequently, until the mixture boils and thickens. Whisk
in egg yolks  and corn. Whisk egg whites until stiff peaks form and
gently fold  through corn mixture. Spread mixture into a lightly
greased and  silicone paper lined 25 x 30cm (10 x 12in) Swiss roll tin.
Bake at  220Ã¸C/425Ã¸F/Gas Mark 7 for 15 - 20 minutes or until puffed
and  golden.  To make the filling:  4. Whisk together stock, sour cream
and basil. Melt margarine in a  saucepan, add mushrooms and onion and
cook for 5 minutes or until  onion softens.  5. Add flour and cook for
1 minute. Gradually stir in stock mixture  and cook over a medium heat,
stirring constantly until mixture boils  and thickens.  6. Turn roulade
on to a wire rack covered with a clean tea towel and  remove paper.
Quickly spread with warm filling and gently roll up  from the short
side, with the help of the tea towel. Serve with  lightly steamed
carrots, mangetout and boiled new potatoes.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 482 Calories From Fat: 422 Total Fat: 47.8g Cholesterol: 5mg Sodium: 620.6mg Potassium: 303.6mg Carbohydrates: 13.5g Fiber: 2.5g Sugar: 2.9g Protein: 3.6g