Mushroom Roulade
Ingredients
- 250 g (9oz) frozen spinach, thawed
- 4 large eggs, separated
- Fresh nutmeg, grated
- 3½ tbsp cornflour
- 15 g (½oz) butter
- 2 shallots, finely sliced
- 350 g (12oz) mushrooms, sliced
- 400 mL (14fl oz) skimmed milk
- 25 g (1oz) vegetarian mature Cheddar, grated
- 1 tsp. English mustard
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