Mushroom roulade

Mushroom roulade

By
From
Encyclopedia of Food and Cookery
Serves
6

Serve this superb roulade as a first course at a dinner party. It can be made ahead and reheated: make the roulade, cool and store in refrigerator covered loosely with oiled foil. Remove from refrigerator 1½ hours before serving time and heat in a preheated slow oven for 30 minutes, removing foil for last 5 minutes.

Ingredients

Quantity Ingredient
90g butter
75g plain flour
500ml milk, warmed
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
1 tablespoon brandy
1 tablespoon sour cream
4 eggs, separated
parsley sprigs, to garnish

Mushroom filling

Quantity Ingredient
125g butter
250g button mushrooms, sliced
2 teaspoons lemon juice
4 tablespoons plain flour
250ml milk, warmed
1/2 teaspoon salt
freshly ground black pepper
1/2 teaspoon nutmeg
125ml cream
2 tablespoons parsley, finely chopped

Method

  1. Prepare and line a Swiss roll tin 25 × 38 × 2.5 cm. Melt butter in a heavy saucepan, blend in flour over low heat and cook, stirring, for 1 minute. Remove from heat, cool a little and add warm milk all at once, stirring until smooth.
  2. Return to moderate heat and stir constantly until boiling. Remove from heat and stir in salt, pepper, brandy and sour cream. Whisk in egg yolks one at a time.
  3. Beat egg whites until they stand in soft peaks, and fold into egg yolk mixture. Spoon into prepared tin, spreading evenly with a spatula.
  4. Bake in a preheated moderately slow oven for about 40 minutes or until golden on top.
  5. To make mushroom filling, melt half the butter in a saucepan, add mushrooms and sauté quickly. Sprinkle with lemon juice. Remove mushrooms with a slotted spoon.
  6. Melt remaining butter in same saucepan, stir in flour and cook over low heat for 1 minute. Remove from heat, cool a little, then add milk all at once and stir, off heat, until smooth.
  7. Return to medium heat and stir constantly until boiling. Stir in salt, pepper, nutmeg, cream and parsley. Reserve 6–8 mushroom slices for garnish, and add remainder to saucepan. Cover pan and keep warm over gentle heat until roulade is ready.
  8. Turn out roulade. Gently peel off lining paper and trim crusty edges. Spread with hot filling.
  9. Roll up and transfer to an ovenproof platter. Reheat in a moderate oven for 5–10 minutes. Garnish with reserved mushroom slices and parsley sprigs. Serve sliced.
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