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Spinach Mushroom Roulade


    Spinach Mushroom Roulade

    Feel free to use other greens along with the spinach in this show-stopping side dish. Kale, Swiss chard, and beet greens all work well. Once you master this roll, try filling it with other delectable seasonal combinations such as roasted squash and goat cheese or apples, shredded turkey, and chestnuts.


    2 Tbsp (30 mL) coconut oil, melted, or extra-virgin olive oil, divided
    2 shallots, finely diced
    12 oz (340 g) button mushrooms, trimmed and sliced
    2 garlic cloves, minced
    1 tsp (5 mL) dried thyme
    1/2 tsp (2 mL) dried oregano
    1/2 cup (125 mL) diced roasted red pepper
    2 Tbsp (30 mL) Dijon mustard
    3 Tbsp (45 mL) cornstarch, divided
    1 1/2 cups (350 mL) milk or almond milk
    2 Tbsp (30 mL) chopped parsley
    3 Tbsp (45 mL) finely grated Parmesan cheese, divided
    11 oz (310 g) baby spinach
    4 large free-range eggs, separated
    Pinch of freshly grated nutmeg
    Pinch of salt and freshly ground black pepper

    In large frying pan, warm 1 Tbsp (15 mL) coconut oil over medium heat. Add shallots and cook, stirring frequently, until softened, about 4 minutes. Increase heat to medium high and add mushrooms. Sauté until starting to brown, about 8 to 10 minutes. Stir in garlic, thyme, oregano, red pepper, and mustard, cooking until most of the moisture has evaporated and mixture is quite dry, about another 3 minutes.

    In bowl, whisk together 2 Tbsp (30 mL) cornstarch with milk. Add milk mixture to frying pan and cook, stirring constantly, until mixture has thickened. Remove from heat, stir in parsley and 2 Tbsp (30 mL) Parmesan cheese before setting aside while preparing roulade.

    Preheat oven to 425 F (220 C). Line 9 x 13 in (23 x 33 cm) baking pan with parchment paper and brush with light coating of grapeseed oil.

    Wash spinach and place in frying pan. Don’t worry about drying spinach, as the residual water will help steam it. Place frying pan over medium heat and cook spinach, stirring occasionally, until just wilted, about 3 to 4 minutes. Transfer to sieve and allow to drain and cool over a bowl. Squeeze spinach to remove excess water and finely chop. Add spinach to large bowl along with egg yolks, nutmeg, remaining 1 Tbsp (15 mL) coconut oil, and pinch of salt and pepper. Stir until well combined.

    In another large bowl, whisk together egg whites and remaining 1 Tbsp (15 mL) cornstarch until stiff peaks form. Stir a quarter of egg whites into spinach mixture before gently folding in remaining egg whites with rubber spatula. Pour spinach batter into prepared baking pan, spreading out with spatula, and bake until firm to the touch, about 10 to 12 minutes. Meanwhile, lay a large piece of parchment paper on clean work surface. Turn roulade out onto parchment, peel off its paper lining and allow it to cool to room temperature.

    Position roulade on work surface so one of its shorter ends is facing you. Spread mushroom filling over roulade, leaving 1 in (2.5 cm) border at the bottom. Using parchment paper to help you, roll up roulade from the bottom. Place seam side down on serving platter and chill for 30 minutes. Garnish with remaining 1 Tbsp (15 mL) grated Parmesan, if desired, before slicing and serving.

    Serves 8.

    Each serving contains: 134 calories; 9 g protein; 7 g total fat (4 g sat. fat, 0 g trans fat); 10 g total carbohydrates (4 g sugars, 2 g fibre); 231 mg sodium

    source: "Sensational Sides", alive #386, December 2014


    Spinach Mushroom Roulade




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