Spinach and Mushroom Roulade

This roulade makes an impressive vegetarian main course or starter, packed with iron-rich spinach and flavoursome, earthy mushrooms.

Preparation

Clean and slice the brown mushrooms. Wash and remove the tough stalks from the spinach. Separate the large eggs. Finely grate the Parmesan cheese.

1 Heat the oil in a large frying pan. Cook the mushrooms for 4-5 minutes, turning now and then until golden. Season and leave to cool.
2 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens). Line one 32cm x 23cm Swiss roll tin per roulade with baking parchment, so that the paper comes up about 2cm above the sides.
3 Put the spinach in a pan with only the water that clings to the leaves from washing. Cook over a gentle heat, stirring occasionally, until wilted.
4 Drain well, leave to cool, and squeeze out as much moisture as possible.
5 Put the spinach, egg yolks and cornflour in a food processor and whizz until the spinach is finely chopped. Spoon into a bowl and season well.
6 In a clean, grease-free bowl, whisk the egg whites until stiff, then fold into the spinach mix.
7 Pour the mixture into the tin and level out, then bake for 15 minutes until springy to the touch.
8 Lay a sheet of baking parchment on a work surface and scatter over the Parmesan. Turn the roulade out onto it and peel away the paper.
9 Mix the mushrooms and soft cheese together, then spread over the roulade.
10 Roll the roulade up from the shortest end, using the paper to help you. Slice and serve.