3 10 oz packages frozen spinach
¼ cup breadcrumbs
2 tsp salt
¾ tsp pepper
Pinch ground nutmeg
6 Tbsp butter, melted
4 eggs, separated
4 Tbsp grated parmesan cheese
1 ½ pounds mushrooms, sliced
¼ cup butter
1 ½ Tbsp flour
1 cup hollandaise sauce (see recipe in sauces)
Thaw spinach, squeeze out all excess moisture. Chop. Butter a 15x10x1 inch jelly roll pan, line with wax paper. Butter wax paper and sprinkle with bread crumbs.
Place spinach in a bowl, add 1 tsp salt, ¼ tsp pepper, nutmeg and melted butter. Beat in egg yolks one at a time.
Beat egg whites in a small bowl until they hold soft peaks – if not using a copper bowl, add 1/8 tsp cream of tartar when egg whites reach foamy stage. Fold into spinach mixture.
Spoon mixture into prepared pan and smooth the top evenly with a spatula. Sprinkle with parmesan cheese.
Bake in a 350 degrees preheated oven for 15 minutes or until the center feels barely firm when touched.
While the spinach roll is baking, sauté mushrooms quickly in ¼ cup butter. Sprinkle mushrooms with 1 ½ TBSP flour, remaining 1 tsp salt and ¼ tsp pepper.
When role is done baking, place a sheet of buttered wax paper or foil, butter side down, over the roll and invert onto a warm cookie sheet. Carefully remove bottom paper.
Spread mushroom mixture over hot spinach roll. Roll up, jelly roll fashion, then ease roll onto warm platter.
Spread hollandaise sauce over top. Serve immediately.