Spinach Souflle Roll With Duxelles And Procuitto

• 1 1/2 lbs. (about 3 boxes)frozen chopped baby spinach or the fresh equivilant (about 24 loosely packed cups)
• 5 large eggs, separated
• 6 T butter, melted
• 1/8 (+) t freshly grated nutmeg
• Dash salt
• Freshly ground black pepper
• 1 to 1 1/2 lbs fresh cremini (or domestic white) mushrooms, finely chopped
• 1 cube (8 T) butter
• 2+ T flour(quick-mixing like Wondra is preferred)
• 6 slices Procuitto, minced (or regular thin-sliced sandwich ham)
• 1/2 t lemon pepper, or to taste
• Serve with Hollandaise or Bernaise sauce.

1. Cook spinach according to package directions or microwave. For fresh spinach, immerse in a pot of boiling water until just wilted.
2. Transfer to a colander. Drain and press remaining moisture from the spinach using the back of a large spoon. Place spinach in a large bowl and set aside.
3. Beat egg yolks til thick & lemon-colored. Add 6 T melted butter, nutmeg, salt & pepper.
4. Fold yolk mixture into spinach.
5. Beat egg whites until stiff and fold into spinach.
6. Pre-heat oven to 375. Line a jelly-roll pan with foil extending foil over short ends of pan. Lightly butter foil and spread spinach mixture from edge to edge. Bake 15-18 min. or until souffle is set.
7. Melt remaining (8 T) butter in a large skillet and add chopped mushrooms.
8. Sprinkle with flour and cook, stirring frequently, til mushrooms have released much of their mositure and are cooked through.
9. Remove spinach from oven and lift from pan using foil ends as handles. Place a damped kitchen towel(NOT terrycloth) over spinach and carefully flip so that towel is on the bottom. Hint: Place the bottom side of jelly roll pan on top of towel to stabelize when flipping. Remove pan from under the bottom and remove foil from top.
10. Roll spinach with towel from long edge to long edge. Leave in a roll and cool slightly.
11. Unroll. Spread with duxelles.
12. Remove towel and re-roll. Place on warmed serving platter (or cover in foil and refrigerate for up to several days re-heating just prior to serving - about 30 minutes @ 350).
13. Slice into individual servings and arrange on platter or place each portion on a warmed luncheon-size plate.
14. Drizzle with Hollandaise or Bernaise.

baby spinach, eggs, t butter, salt, freshly ground black pepper, cremini, t, t, lemon pepper, hollandaise

Taken from www.epicurious.com/recipes/member/views/spinach-souflle-roll-with-duxelles-and-procuitto-1216262 (may not work)