Thursday, March 21, 2013

Cheese Roulade filled with mushrooms
1-3/4C shredded Gruyere cheese
2 Tbsp. grated Parmesan cheese
7-1/2 Tbsp. unsalted butter (6 Tbsp., 1-1/2 Tbsp.)
4-1/2 Tbsp. flour
1-1/2C whole milk, heated
salt and freshly ground pepper to taste
pinch spice rub of choice
6 yolks
6 whites, beaten until almost stiff peaks

mushroom filling
2 Tbsp. unsalted butter
1-1/2 lb. cremini mushrooms, sliced
1/3C cream
Salt and pepper to taste
1/4C Italian parsley leaves, coarsely chopped
1/2C Gruyere cheese

For the mushroom filling:  Heat the butter in a large sauté pan until hot, add the mushrooms and sauté until crisp – about 10 minutes.  Add the cream and bring to a boil.  Cook until the sauce it thick.  Season with salt and pepper and fold in the parsley leaves. 

For the roulade:  butter a 12 x 16-inch jelly roll pan and line with parchment paper.  Butter again.  Preheat oven to 350F.  Melt 6 tablespoons of the butter over medium heat, add the flour and cook until smooth.  Gradually add the milk, ½ cup at a time, whisking in and letting it cook before adding more.  Season with salt, pepper and spice rub to taste.  Cook, stirring, until the sauce thickens.  Add the remaining butter off the heat.  Let cool slightly before adding the yolks, one by one, stirring well after each addition.  Add the Gruyere cheese.  Gently fold in the whites.

Turn the mixture into the prepared pan and spread evenly.  Bake
for 10 – 15 minutes or until puffy and lightly golden.  Let cool 5 minutes on a rack.  Loosen the sides of the pan and turn the roulade out onto a towel.  Remove the parchment and spread with mushroom filling.  Sprinkle with cheese and roll up, using the towel to apply uniform pressure along the rolling edge.  Transfer roulade onto a cookie sheet and sprinkle with Parmesan cheese. 

Return the roulade to the oven to heat until the filling is hot and a light crust has formed on the top.  Let cool slightly.  Cut into slices and serve.
MAKES:  8 servings

No comments:

Post a Comment