Souffle Roulade with Spinach-Mushroom Filling and Tomato Coulis

I had planned that my first post after my break would be about my trip to Paris. I'm still on a high from that whirlwind week and have been looking forward to sharing it since our wheels touched down in Portland two weeks ago. But I realized as I began to prepare this delicious souffle roll for the weekend that many of you may be looking for a new and different recipe for Mother's Day brunch or dinner and would enjoy this dish as much as we do. It does take some time to prepare, but all of that can be done ahead of time and the end result is more than worth the trouble. Don't be put off by the lengthy directions.  The steps are easy and the spinach filling will hold the souffle together if it has any little cracks.  I like to serve this with baked ham and a fresh fruit salad, and any leftovers are delicious, rewarmed, with a simple green salad for lunch the day after.

I found this recipe in an old Gourmet Magazine from the 1970's.  It's been one of our favorites for many years and I hope it will become one of your favorites as well.

Souffle Roulade with Spinach-Mushroom Filling

 and Tomato Coulis

2-1/2 cups milk

1/2 cup butter

1 cup flour

1 teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon cayenne pepper

10 egg yolks

10 egg whites

2 10-ounce packages frozen chopped spinach

1/4 cup minced shallots

3 tablespoons butter

8 ounces mushrooms, sliced

1 teaspoon dry mustard

3/4 teaspoon salt

3/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

12 ounces cream cheese, softened

1 tablespoon lemon juice

Grease a 10x15x1 inch baking pan and line with waxed paper or baking parchment.  Grease the paper.

Heat milk in a small saucepan.  Melt 1/2 cup butter in a medium saucepan.  Stir in the flour, 1 teaspoon salt, 1/4 teaspoon black pepper and 1/8 teaspoon cayenne paper.  Cook over low heat for 2 to 3 minutes, stirring constantly.  Whisk in the hot milk gradually.  Bring to a boil, stirring constantly, and reduce the heat.  Simmer for 1 minute, constantly stirring.

Beat the egg yolks in a bowl till blended.  Whisk some of the hot milk mixture into the egg yolks.  Whisk the egg yolks into the hot milk mixture.  Cook for 1 minutes, whisking constantly, do not boil.  Let stand until room temperature.

Beat the egg whites in a mixer bowl until stiff but not dry peaks form. Whisk 1/4 of the egg whites into the egg yolk mixture.  Fold the remaining egg whites into the yolk mixture.  Spread evenly in the prepared pan.

Bake at 325 degrees for 25 minutes or until lightly browned and soft but firm to the touch.  Cover an additional 10x15-inch pan or large wire rack with a dish towel and top with waxed paper.  Invert the souffle immediately onto the waxed paper.  Peel off the paper lining the bottom of the souffle.  Roll in the towel from the long side as for a jelly roll.  Let stand until cool.

Microwave the spinach in a microwave-safe dish just until thawed.  Microwave for 1 minute longer; drain and squeeze out the excess moisture.

Saute the shallots in 3 tablespoons butter in a skillet for 1 minute.  Add the mushrooms.  Cook until the mushrooms are tender and the liquid has evaporated, stirring constantly.  Stir in the spinach, dry mustard, 3/4 teaspoon salt, 3/4 teaspoon pepper and 1/4 teaspoon cayenne pepper.  Cook for 1 minute, stirring constantly.  Remove from the heat.  Stir in the cream cheese and lemon juice.  Let stand until room temperature.  

Unroll the souffle roll gently.  Spread with the spinach mixture and roll to enclose the filling.  Place the roll in a lightly buttered baking pan. It can be tightly covered at this point and refrigerated for up to 24 hours  Bake, covered tightly with foil, at 325 degrees for 15-20 minutes or until heated through.

Reheat Tomato Coulis in a saucepan.  Arrange the roll on a serving platter.  Cut into 1-1/2 inch slices.  Drizzle some of the Tomato Coulis around and over the slices.  Serve with remaining sauce.

Tomato Coulis

4 pounds fresh tomatoes

2 cups minced onions

1/4 cup finely minced shallots

1/4 cup olive oil

1-1/4 teaspoon salt

1/2 teaspoon Tabasco sauce

2 teaspoons minced fresh basil or tarragon, or 3/4 teaspoon dried basil or tarragon

Peel and seed tomatoes and coarsely chop.  Saute the onions and shallots in the olive oil in a saucepan over medium heat for 10-15 minutes or until tender but not brown.  Increase the heat to high and cook for 5 minutes or until excess liquid has evaporated, stirring occasionally.  Remove from the heat.  Stir in spices.  Let stand till cool.

Click here for a PRINTABLE RECIPE.