Cheese roulade with mushroom filling

Name: Cheese roulade with mushroom filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 700 g mixed mushrooms (e.g. mushrooms, oyster-; 7-10 Tbsp mushrooms and herb seitlings); 1/2 bunch Parsley; 175 g Hard cheese (e.g. Gruyère; piece); 4 Eggs (Gr. M); 175 g + 200 g double cream-; 7-10 Tbsp Cream cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1 TABLESPOON Breadcrumbs; 1 TABLESPOON Milk; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

700 g mixed mushrooms (e.g. mushrooms, oyster-
7-10 Tbsp mushrooms and herb seitlings)
1/2 bunch Parsley
175 g Hard cheese (e.g. Gruyère; piece)
4 Eggs (Gr. M)
175 g + 200 g double cream-
7-10 Tbsp Cream cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1 TABLESPOON Breadcrumbs
1 TABLESPOON Milk
baking paper

Directions

1
Clean, wash and chop the mushrooms. Wash parsley. Put something aside for garnishing, chop the rest finely. Grate cheese finely.
2
Separate eggs. Mix 175 g cream cheese, grated cheese, egg yolk and half parsley. Season with salt and pepper. Beat the egg whites until stiff and fold in.
3
Spread the cheese mixture on a baking tray covered with baking paper. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 12 minutes until golden brown. Turn out onto a tea towel and remove paper.
4
Roll up the cheese base together with the cloth.
5
Fry the mushrooms vigorously in the hot oil for about 10 minutes until all the liquid has evaporated, season. Mix 200 g cream cheese, rest parsley, breadcrumbs and milk. Fold in the mushrooms.
6
Roll out the roll. Spread mushroom mixture on top and roll up. Bake at the same temperature for about 10 minutes. Cut the roulade into slices. Garnish with parsley. Serve with tomato sauce.