Spinach-mushroom Souffle Roll

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/4 cup butter or 1/4 cup margarine
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1 dash pepper
• 2 cups milk
• 6 egg yolks
• 1/4 cup grated parmesan cheese
• 6 egg whites
• 1/4 teaspoon cream of tartar
• 1 (10 ounce) package frozen chopped spinach, cooked and drained well
• 1/2 cup fresh mushrooms, sliced
• 1 tablespoon onion, finely chopped
• 1 tablespoon butter or 1 tablespoon margarine
• 3 ounces cream cheese, softened
• 1 tablespoon dijon mustard
• 1/4 teaspoon ground nutmeg

Recipe

• 1 line a 15 x 10 x 1" baking pan with foil, extending foil 1" beyond edges of pan.
• 2 grease and lightly flour; set aside melt the butter.
• 3 stir in the 1/2 cup flour, salt, and pepper.
• 4 add milk all at once.
• 5 cook and stir till thickened and bubbly.
• 6 cook and stir 1 minute more.
• 7 remove from heat beat the egg yolks till thick and lemon colored.
• 8 slowly stir thickened milk mixture and parmesan cheese into beaten egg yolks.
• 9 using clean beaters, beat egg whites and cream of tartar till stiff peaks form.
• 10 fold a small amount of the beaten egg whites into egg yolk mix.
• 11 fold egg yolk mixture into remaining egg whites; spread in prepared pan.
• 12 bake in a 375°f oven about 20 minutes.
• 13 while that's cooking cook the frozen chopped spinach and squeeze it dry.
• 14 meanwhile, cook the mushrooms and onion in 1 tbs butter till tender but not browned.
• 15 stir in the spinach, softened cream cheese, dijon mustard and nutmeg.
• 16 heat through, stirring occasional.
• 17 immediately loosen the soufflé from pan when puffed and slightly set; turn out onto foil.
• 18 spread spinach mushroom filling over souffle to within 1/2" of the edge.
• 19 use foil to start rolling up soufflé jelly roll style, beginning with one of the short sides.
• 20 slice; serve immediately.