Spinach-Mushroom Souffle Roll
- 1/4 cup butter or 1/4 cup margarine
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1 dash pepper
- 2 cups milk
- 6 egg yolks
- 1/4 cup grated parmesan cheese
- 6 egg whites
- 1/4 teaspoon cream of tartar
- 1 (10 ounce) package frozen chopped spinach, cooked and drained well
- 1/2 cup fresh mushrooms, sliced
- 1 tablespoon onion, finely chopped
- 1 tablespoon butter or 1 tablespoon margarine
- 3 ounces cream cheese, softened
- 1 tablespoon Dijon mustard
- 1/4 teaspoon ground nutmeg
- Line a 15 X 10 X 1" baking pan with foil, extending foil 1" beyond edges of pan.
- Grease and lightly flour; set aside Melt the butter.
- Stir in the 1/2 cup flour, salt, and pepper.
- Add milk all at once.
- Cook and stir till thickened and bubbly.
- Cook and stir 1 minute more.
- Remove from heat Beat the egg yolks till thick and lemon colored.
- Slowly stir thickened milk mixture and parmesan cheese into beaten egg yolks.
- Using clean beaters, beat egg whites and cream of tartar till stiff peaks form.
- Fold a small amount of the beaten egg whites into egg yolk mix.
- Fold egg yolk mixture into remaining egg whites; spread in prepared pan.
- Bake in a 375u0b0F oven about 20 minutes.
- While that's cooking cook the frozen chopped spinach and squeeze it dry.
- Meanwhile, cook the mushrooms and onion in 1 Tbs butter till tender but not browned.
- Stir in the spinach, softened cream cheese, Dijon mustard and nutmeg.
- Heat through, stirring occasional.
- Immediately loosen the souffle from pan when puffed and slightly set; turn out onto foil.
- Spread spinach mushroom filling over souffle to within 1/2" of the edge.
- Use foil to start rolling up souffle jelly roll style, beginning with one of the short sides.
- Slice; serve immediately.
butter, allpurpose, salt, pepper, milk, egg yolks, parmesan cheese, egg whites, cream of tartar, well, fresh mushrooms, onion, butter, cream cheese, mustard, ground nutmeg
Taken from www.food.com/recipe/spinach-mushroom-souffle-roll-41537 (may not work)