Ricotta & Spinach Roulade with Pan-Fried Mushrooms. This creamy vegetarian Ricotta & Spinach Roulade with Pan-Fried Mushrooms is the perfect dish for entertaining.
Ricotta & Spinach Roulade with Pan-Fried Mushrooms
⅓ cup plain flour
1 cup milk
4 eggs, separated
1 cup parmesan, finely grated
200g fresh ricotta
80g baby spinach
2 tbsp parmesan (extra), finely grated
½ cup sour cream
1 tbsp dijon mustard
1 tbsp lemon juice
salt and pepper, to season
1 tbsp olive oil
20g butter (extra)
16 medium-size flat mushrooms
- Preheat oven to 220C. Grease and line a 29cm x 24cm x 3cm-deep sponge roll tin with baking paper. Melt butter in a saucepan over medium-high heat. Add flour and milk and whisk constantly until well combined. Return to heat and cook, stirring constantly, until mixture comes to the boil and thickens. Reduce heat to low and cook for 2 minutes or until thick. Transfer mixture to a large bowl. Stir egg yolks and parmesan into roulade mixture.
- Using an electric hand-beater, beat egg whites until soft peaks form. Gently fold egg whites into roulade mixture with a large metal spoon. Pour into prepared tin. Bake for 10–12 minutes or until roulade is golden and springs back when lightly touched.
- Turn roulade onto a sheet of baking paper while still warm. Remove baking paper from base of roulade. Roll the long side of roulade with baking paper. Cool for 5 minutes. Unroll roulade and top with ricotta and spinach. Re-roll without baking paper. Transfer to a platter and serve sprinkled with parmesan (extra), mustard sauce and mushrooms.
- To make mustard sauce, combine sour cream, mustard and lemon juice in a bowl. Season with salt and pepper.
- To make mushrooms, heat oil and butter (extra) in a non-stick frying pan over medium-high heat. Add half the mushrooms and cook for 3–4 minutes on each side. Transfer to a plate and cover. Cook remaining mushrooms.