This is a deliciously light dish which can be a starter or main course and will be sure to impress your guests. Not only is it light in taste but it is light in calories too! Although this recipe is a vegetarian version it is easy to make it a meat version by adding some chopped cooked chicken to the filling. To turn it into a more festive dish just add some chopped walnuts and cranberries to the mushroom filling whether you choose to add the chicken or not.
The tomato sauce does not have to be spicy and can be turned into a more substantial sauce too. Stir fried peppers and courgettes make a tasty vegetarian option. Prawns can be added along with a dash of white wine for fish lovers.
The two sauce recipes can be also used and enjoyed with pasta, rice or a baked potato.
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4 large eggs
½ tsp nutmeg
250 fresh spinach or frozen chopped
Pepper and salt
250 g chestnut mushrooms
2 tbsp plain white flour
2 cloves garlic
50 g butter
50 g mature grated cheddar
1 tin chopped tomatoes
1 large onion
1 tbsp olive oil
½ tsp chilli powder (optional)
½ tsp dry basil or small handful of fresh basil leaves finely chopped
- Chop onion roughly and finely chop garlic cloves.
- Heat non-stick sauce pan with olive oil on medium heat.
- Cook onion until they start to brown then add garlic and cook for a further minute. Add tin of chopped tomatoes. Bring to a simmer then add chilli powder along with dry basil or fresh. Cook on heat for a further 10 minutes
- Line a 30 cm by 24 cm baking tray with grease proof paper. Heat fan oven to 180 degrees.
- Wash and slice the chestnut mushrooms.
- Defrost frozen spinach in a microwave on low for 5 minutes, stir mid-way. Finely chop fresh spinach and cook in a glass dish for 5 minutes on high pausing midway through to stir well. Strain using a spoon to press extra water out. Place the prepared spinach in a large mixing bowl.
- Separate the egg yolks from the egg white putting them in another mixing bowl. Add the yolks to the chopped spinach. Mix well and season with pepper salt and nutmeg.
- Beat egg whites until they resemble meringue and hold their shape.
- Fold the egg whites into the spinach mixture a little at a time until all incorporated.
- Pour the mixture carefully into the lined baking tray and spread evenly.
- Cook in the middle of the oven for 10 to 12 minutes until golden brown and springy to the touch. Remove from the oven.
- Melt butter in a small non-stick saucepan. Add the sliced mushrooms. Cook for two minutes until the mixed mushrooms start to soften. Add the plain flour and stir well. Cook for two minutes and turn heat off. Slowly add the milk stirring the mushroom mixture well. Turn the heat to medium and cook the mixture until it starts to thicken and boil. Add grated cheese and stir well.
- Peel the greaseproof paper away from the spinach roulade. Spread the mushroom filling over the entire roulade and then gently roll the roulade starting at one end. Carefully slice to desired size. Serve with hot tomato sauce.