Name: Mushroom and Garlic Roulade
Yield: Serves 6–8
Ingredients: 4 large eggs, separated; The strained flavoured milk; 3 oz/84 g plain flour; 1 lb/450 g mushrooms; 3 oz/84 g butter; 1 onion, skinned and halved; ½ tsp salt; A few parsley stalks; 8–12 black peppercorns; 1 bay leaf; 1 celery stick, cut in 3 pieces; 1 garlic clove, skinned and chopped; A few tbsp milk; 4 hardboiled eggs, chopped; 2 rounded tbsp finely chopped parsley; Freshly grated nutmeg; 1 pint/570 ml milk; 8 oz/225 g cream cheese (or a low-fat substitute, such as quark); Salt and freshly ground black pepper

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This roulade is a great favourite here, both with us and our guests. Don’t be tempted to skip the flavouring of the milk – it does make all the difference, and makes the roulade taste extra good. The filling is just cream cheese and chopped hardboiled eggs flavoured with crushed garlic and parsley. Alternatively you can use less cream cheese and replace it with a layer of sliced red, yellow and green peppers, first sautéed until soft in olive oil. Both fillings are delicious.