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Spinach Roulade with Duxelles Recipe

Spinach Roulade with Duxelles Recipe

Carol Hanks is a country nurse by profession – and an outstanding cook by inclination. Try her Spinach Roulade with Duxelles recipe.

Spinach roulade recipe

Spinach Roulade with Duxelles

Carol Hanks is a country nurse by profession – and an outstanding cook by inclination. Try her Spinach Roulade with Duxelles... Recipes Spinach Roulade with Duxelles Recipe European Print This
Serves: 8
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Roulade
  • 1kg fresh spinach or Swiss chard, stemmed and washed
  • 2 tbsp butter, melted
  • 4 eggs, separated
  • 1 tsp salt
  • sprinkling of ground black pepper
  • ½ tsp grated nutmeg
  • ½ cup grated Parmesan cheese
  • pinch of cream of tartar
  • Duxelles
  • 1 large onion, finely chopped
  • butter for frying
  • 1 punnet black or button mushrooms, sliced
  • 1 glass dry white wine
  • salt and pepper to taste
  • 1 tsp Dijon mustard
  • 250ml cream

Instructions

  1. Rinse spinach and place in a flat, oblong ceramic dish about 36x28x5cm. Cook, uncovered, in a 650 to 700-watt microwave at 100% power for 9 minutes. When cool enough to handle, place in a food processor or blender and process until finely chopped. Add the butter, egg yolks, salt, pepper and nutmeg.
  2. Scrape into a metal bowl and fold in all but 2 tablespoons of the Parmesan cheese. Line the same glass or ceramic bowl with parchment or greaseproof paper cut to fit, and set aside. Add the cream of tartar to the egg whites and beat until stiff. Fold in the spinach mixture. Spread in an even layer over the parchment or greaseproof paper and cook, uncovered, in the microwave at 100% power for 13 minutes. Remove from oven, cover with a kitchen towel and leave to stand for 5 minutes. Sprinkle a tablespoon of the remaining cheese on a piece of waxed paper slightly larger than the dish. Uncover the roulade, turn out onto the waxed paper and peel off the parchment or greaseproof paper.
  3. To roll, lift one of the long sides of the roulade and let it roll onto itself. The roulade can be made ahead up to this point. Wrap tightly in plastic wrap and refrigerate.
  4. For the duxelles (filling), fry the onion in the butter until soft, add the mushrooms and when the mixture has re-absorbed the mushroom juices, add the wine and reduce by boiling until the mixture is merely soggy. Add the salt and pepper to taste and set aside.
  5. When ready to serve, bring both the roulade and duxelles up to room temperature. Unroll the roulade, sprinkle it with the remaining cheese and spread the duxelles over it, leaving a border around the outside. Roll roulade up again and reheat, uncovered, for 1-2 minutes or until hot. Slice across with a serrated knife, brush with some melted butter and sprinkle with more Parmesan. This is a foolproof, simple method of making a roulade with which you can use a variety of fillings.

 

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