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Spinach and Mushroom Roll

January 24, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Vegetable	8	Servings

INGREDIENTS

3	pk	(10-oz) frozen chopped spinach
1/4	c	Bread crumbs
2	ts	Salt
1	ts	Pepper
1/4	ts	Nutmeg
6	tb	Melted butter or margarine
4		Eggs
1/8	ts	Cream of tartar
4	tb	Parmesan cheese
1 1/2	lb	Mushrooms; sliced
1/4	c	Butter or margarine
1 1/2	tb	Flour
1 1/2	c	Hollandaise sauce (see recipe)

INSTRUCTIONS

Thaw spinach and squeeze out all excess moisture. Butter a jellyroll pan
(10x15) and line with waxed paper. Spread bread crumbs over waxed paper.
Add to uncooked spinach 1 teaspoon salt, 1/4 teaspoon pepper, nutmeg and
melted butter. Separate eggs. Beat yolks into spinach 1 at a time. Beat
whites with cream of tartar to foamy stage. Fold into spinach. Spoon
spinach into jellyroll pan. Sprinkle with Parmesan cheese. Bake at 350&deg;
until center is barely firm (about 15 minutes). While baking spinach, saut.
mushrooms in 1/4 cup butter. Add flour and remaining salt and pepper. After
spinach is baked, place a sheet of buttered waxed paper, buttered side
down, on spinach. Invert on cookie sheet. Remove bottom paper, spread
mushroom mixture and roll up jellyroll fashion. Serve immediately or wrap
in foil and reheat when ready to serve. Pour Hollandaise sauce over roll or
serve on the side.  Yield: 8 servings.
COURTNEY JACKSON
(MRS. J. PRESLEY)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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