recipes

Ingredients
Roulade
8 oz (227g) Mushrooms Any variety
2 tablespoons Thyme chopped
5 Eggs separated
15 grams Butter unsalted
2 cloves Garlic chopped
1/2 teaspoon Salt
1/2 teaspoon Black pepper
Filling
1 cup (180g) Spinach cooked
2 oz (56g) Cream cheese softened
50 grams Walnuts chopped
1/4 cup (25g) Parmesan cheese grated

Instructions
Preheat the oven to 200C/400F degrees.
Heat the butter in a pan on a medium heat.
Add the garlic and cook for 2-3 minutes.
Finely chop the mushrooms and add to the pan.
Cook for 8-10 minutes until the mushrooms are cooked.
Stir in the thyme and season with the salt and pepper. Remove from the heat.
Place the mushroom mixture in a bowl and add the egg yolks and blend (I use a hand blender), so the mixture is smooth.
In another bowl, whisk the egg whites.
Gently fold the egg whites into the mushroom mixture.
Grease and line a rectangle baking tray with parchment paper.
Spread the mixture evenly in the baking tray and bake for 15 minutes until firm and slightly golden.
As the roulade is cooking prepare the filling.

In a bowl mix the cream cheese, spinach and parmesan together until soft and spreadable.

When the roulade is ready, remove from the oven and with a knife gently loosen the edges.
Place the roulade on top of a large piece of parchment paper and tap the tin for the roulade to come out.
Remove the parchment paper that was used to bake the roulade from the top of it.
Spread the spinach cheese mixture over the roulade.
Scatter the chopped walnuts over the filling.
Using the parchment paper at the bottom from the smaller edge, roll the roulade up.
Remove the parchment paper and serve.