Mushroom Roulade With Artichoke Sauce

Name: Mushroom Roulade With Artichoke Sauce
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 8 to 10 servings
Ingredients: 1 pound fresh spinach; 1/4 cup sour cream; Freshly grated nutmeg to taste; 2 teaspoons lemon juice; 1 1/2 tablespoons minced fresh oregano; Freshly ground black pepper to taste; 1/4 cup butter plus a little for greasing the pan; 1/4 cup flour; 1 1/2 cups milk; 6 eggs, separated; 1/4 teaspoon cayenne; 1 tablespoon minced fresh sage leaves; 3/4 teaspoon freshly grated nutmeg; 1/2 teaspoon salt; 1/2 pound mushrooms, minced; 1 1/2 to 2 cups artichoke-Parmesan sauce (see recipe)

By Nancy Harmon Jenkins

Updated Oct. 11, 2023

Total Time: 1 hour 5 minutes
Prep Time: 45 minutes
Cook Time: 20 minutes
Rating: (0)
Comments: Read comments

Featured in: COOKS ON THE MAP; A Vegetarian in the Pork Belt

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Ingredients

Yield:8 to 10 servings

For the Filling

1pound fresh spinach
¼cup sour cream
Freshly grated nutmeg to taste
2teaspoons lemon juice
1½tablespoons minced fresh oregano
Freshly ground black pepper to taste

For the Roulade

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)

Ingredient Substitution Guide

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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.