Spinach Soufflé Roll

Spinach is harvested up to three times during the season, so it’s available fresh from June to October. Combined with the goodness of milk, eggs and cheese, this spinach recipe is hard to resist.

Wash and trim spinach. Leave water clinging to leaves and place in saucepan. Cook over high heat until leaves are wilted, about 3 to 5 minutes. Drain thoroughly and chop.

Melt 3 tbsp (45 mL) butter in medium saucepan. Sauté onion until tender, about 5 minutes. Blend in flour; cook, stirring constantly, for about 2 minutes. Add nutmeg and bouillon cubes. Add milk; cook and stir over medium heat until smooth and thickened. Remove 1-1/2 cups (375 mL) sauce; set aside.

Beat egg yolks in small bowl. Stir in small amount of hot sauce from saucepan. Pour mixture back into saucepan. Stir in spinach and 1/4 cup (50 mL) cheese. Remove from heat; cool slightly.

Beat egg whites with cream of tartar until stiff but not dry. Mix 1/2 cup (125 mL) beaten egg whites into spinach mixture. Pour over remaining egg whites; fold together gently. Pour into greased 15- x 10- x 1-inch (2 L) jelly roll pan that has been lined with waxed paper and greased again. Bake in 400° F (200° C) oven for 10 to 12 minutes or until golden brown and set.

Meanwhile, melt 2 tbsp (25 mL) butter in medium saucepan. Sauté mushrooms until tender, about 6 minutes. Pour reserved sauce over mushrooms. Heat through.

When soufflé is baked, dust top with 2 tbsp (25 mL) cheese. Run knife around edge of pan. Cover with clean towel and turn over. Gently lift off pan and waxed paper. Spread half of mushroom sauce of soufflé; roll up. Pour remaining sauce over rolled soufflé.

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