Mushroom and Garlic Roulade

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.