Spinach and Ricotta Roulade with Oyster Mushrooms
Ingredients
1kg fresh spinach, stalks removed
100g ricotta cheese
4 eggs, separated
salt and freshly ground black pepper
150g oyster mushrooms
1 tablespoon butter
1 tablespoon flour
1 cup chicken stock
1 tablespoon chopped fresh tarragon
Description
This recipe was photographed on my very first shoot with Cuisine’s talented art director William Chen. I think he was a little sceptical about rolling up spinach and he has merciless teased me about ‘roulades’ ever since. However I still think this is a terrific recipe for lunch or as an entrée for a dinner party. Ensure that you squeeze all the water out of the cooked spinach.
Method
First, make a paper case with baking paper by lining a small flat oven dish or Swiss roll tin, approximately 30cm by 25cm.
Carefully wash the spinach, plunge it into boiling salted water and cook briefly so that it collapses. Drain well, pressing all the water out. Chop finely. Preheat the oven to 200°C.
Place the spinach in a bowl and stir in the ricotta cheese, the egg yolks and some salt and pepper.
In a clean bowl, beat the egg whites until stiff and add to the spinach mixture by gently folding in. Spread this mixture evenly into the paper case, then bake for about 10minutes until the mixture sets and starts to come away from the edges of the paper case.
Meanwhile, make the filling. Trim the mushrooms if necessary. Melt the butter in a small frying pan and add the mushrooms. Cook briefly for about two minutes, then add the flour. Stir well then tip in the stock and the tarragon. Stir continuously until the mixture thickens and comes to a simmer. Season with salt and pepper. Remove from the heat.
To assemble, turn the spinach roulade out onto another sheet of baking paper. Spread the mushroom mixture over the roulade and roll it up. Place on a serving platter at once, then cut into six to eight slices and serve hot or at room temperature.
Categories
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