Spinach and ricotta roll with mushroom sauce
I first cooked this recipe at the Cordon Bleu school and it has been a firm favourite since. It makes a splendid vegetarian dish for entertaining.
- First, make a paper case by lining a small flat oven dish or swiss roll tin, 30 x 25cm, with baking paper, folding the edges of the paper up to make a 6cm side all round.
- Wash the spinach, plunge into boiling water and cook briefly so that it collapses. Drain well, pressing all the water out, and chop finely. Place in a bowl and stir in the cheese.
- Separate the eggs and add the yolks to the mixture with the nutmeg and a little salt and pepper to taste. Beat the egg whites in a clean bowl until stiff and gently fold into the spinach mixture. Spread this mixture evenly into the paper case and cook at 200C for about 20 minutes or until the mixture sets and starts to come away from the edges.
- Meanwhile, make the filling. Wipe the mushrooms and slice neatly. Melt the butter in a small frying pan, then add the onion and gently brown. Add the mushrooms. Cook briefly for about 2 minutes, then add the flour. Stir well and allow the flour to be absorbed. Tip in the stock and the parsley. Stir continuously until the mixture thickens and comes to a simmer. Season with salt and pepper.
- To assemble, turn the warm spinach roll out onto another sheet of baking paper. Spread the mushroom mixture over the cooked spinach and roll up while still warm. Place on a serving platter, then cut into 6-8 slices and serve while still hot. Can be served at room temperature or, if reheating, make extra mushroom sauce to pour over and moisten the roll.