Serves 4-6
I look at this roulade like something rather festive but that does not mean that I make it only for special occasions. I have added a twist to my mother’s traditional cheese roulade. She would spread a layer of sour cream over the baked roulade followed by 250 g grated cheese distributed evenly. Simple, elegant and very delicious. However, I wanted to add some colour to it and also add an earthier taste to it by making a flavourful mushroom pâté. The mushroom version requires extra time and ingredients, so if I do not plan in advance, I end up making the cheese roulade since cheese is one ingredient that is never missing from our fridge. We usually have this delicious roulade as a starter, served with salad but it can be served as a light lunch too.
For the roulade
5 eggs, separated
4 tbsp all-purpose flour
100 g butter, melted and warm
500 ml whole milk
For the mushroom cheese filling
100 g Emmental/Swiss cheese, grated
1 tbsp olive oil
500 g crimini mushrooms, sliced
2 shallots, finely chopped
1 clove garlic, minced
2 sprigs fresh thyme
1 heaping tbsp cream cheese
2 tbsp parmesan, freshly grated
Salt and freshly grounded pepper
Making the mushroom filling
Heat the olive oil in a medium pan. Sauté shallots until soft and translucent.
Add mushrooms and cook until softened. Add garlic, thyme, salt and pepper and cook for another couple of minutes. Set aside and let cool for about 5 minutes.
Add cooled mushroom mixture, parmesan and cream cheese to a food processor. Purée until it reaches the consistency of a pâté.
Making the roulade
Preheat oven to 350°F /180°C.
Line a 13x9 inch baking dish with parchment paper and butter the sides.
Using an electric mixer, whip egg whites until stiff peaks. Set aside.
Beat yolks and a pinch of salt for about five minutes until light yellow.
In a large saucepan, warm up milk. Remove from heat and whisk in yolks. Fold egg whites gradually, followed by the warm melted butter and flour.
Transfer the batter to the prepared dish, smoothen the surface and bake for about 40 minutes or until light golden and a tester comes out clean.
Meanwhile, place some extra parchment paper on your working surface and have it ready for when the roulade is ready. Turn the baked roulade onto the parchment paper. Remove and discard the parchment paper that you initially lined the dish with. Spread the mushroom filling to within 1 inch of the edge. Spread grated cheese evenly. Starting from the longer side, wrap up parchment paper tightly around roulade, rolling it up with the filling inside. Place seam side down, twisting ends to enclose roulade. Refrigerate for couple of hours before serving.
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