| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Vegetables, Vegetarian | 8 | Servings |
INGREDIENTS
| 3 | 10 oz pkgs | |
| 1/3 | c | Bread crumbs |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/8 | ts | Nutmeg |
| 6 | tb | Melted butter |
| 4 | Whole eggs — separated | |
| 6 | tb | Grated Parmesan cheese — |
| Grated | ||
| 3/4 | lb | Mushrooms — sliced |
| 4 | tb | Butter |
| 3 | tb | Flour |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 3/4 | c | Heavy cream |
| 2 | tb | Fresh parsley — chopped |
| Spinach — chopped |
INSTRUCTIONS
Cook spinach as directed on package. Drain and cool. Butter jelly roll pan, line with wax paper, and butter again. Sprinkle with bread crumbs. When spinach is cool enough to handle, squeeze out all water. In bowl, add salt, pepper, nutmeg, and melted butter to spinach. Beat in yolks. Beat whites in small bowl until they hold soft peaks; fold into spinach mixture. Spoon into pan and smooth. Sprinkle with 4 tablespoons of Parmesan. Bake at 350 degrees for 12 minutes. While roll is baking, saute mushrooms quickly in 4 tablespoons of butter in a large skillet. Shake skillet occasionally. Sprinkle mushrooms with flour, salt, pepper, and stir. Add cream and cook, stirring, until thick. When roll is baked, place sheet of buttered wax paper over roll, and move it onto a warm cookie sheet; carefully remove bottom paper. Spread mushroom mixture over hot spinach roll. Roll up jelly roll fashion. Ease roll onto warm platter, seam side down. Sprinkle roll with remaining cheese and parsley. Recipe By : Elizabeth Powell File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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