200 g spinach, blanched
4 eggs, separated
2 ml ground nutmeg
50 ml butter
200 g brown mushrooms, sliced
100 ml flour
45 ml (3 tbsp) milk
125 ml (½ cup) grated Parmesan cheese
50-75 ml Dijon mustard
salt and freshly ground black pepper to taste
e roulade with brown mushroom and mustard filling
750 ml (3 cups) cooked Spekko Saman Brown Rice
1.Preheat oven to 220 °C. Line a Swiss roll tin with a baking paper.
2.Place spinach in a clean dish towel and squeeze out as much liquid as possible. Chop spinach and place in a bowl. Stir in half the Spekko Brown Rice.
3.Add yolks and nutmeg to the spinach and rice and mix well. Whisk the egg whites until stiff peaks form, then fold into rice mixture.
4.Spoon mixture into prepared tin and spread evenly. Bake for 15 minutes or until firm to the touch.
5. Meanwhile, melt butter in a saucepan and sauté mushrooms for 5 minutes until tender. Stir in flour and cook for 1 minute.
6.Remove saucepan from heat and gradually stir in milk. Return to the heat and bring to the boil, stirring all the time, until the sauce is thick and smooth.
7.Remove from heat and stir in the cheese and mustard and season to taste. Stir until cheese is melted and blended in.
8.Once roulade is cooked, remove from the oven and quickly spread the mushroom sauce evenly over the surface. Spread remaining rice in an even layer on sauce and immediately roll roulade up gently.
9.Remove baking paper, slice and serve hot.