Mushroom Roulade

[Starters]

450g/1lb mature flat mushrooms, roughly chopped

30g/1oz butter

30g/1oz plain flour

1 teaspoon tomato purée

1 teaspoon mushroom ketchup (optional)

a pinch of freshly grated nutmeg

salt and freshly ground black pepper

4 eggs, separated

FOR THE FILLING

225g/8oz cream cheese

4 tablespoons fromage frais or plain yoghurt

4 medium spring onions, thinly sliced

1 tablespoon chopped fresh mixed herbs, such as parsley, thyme, sage

salt and freshly ground black pepper

1. Preheat oven to 200°C/400°F/Gas mark 6.Place the mushrooms in a food processor with 1 tablespoon of water. Process until very finely chopped.

2. Melt the butter in a large pan, add flour and cook for 30 seconds.

3. Add mushrooms and stir well. Cook, stirring occasionally until the mushrooms are fairly dry (this may take up to 20 minutes.) Meanwhile line a large roasting pan with a double sheet of greaseproof paper, allowing the edges to stick up over the sides of the pan.

4. Remove mushrooms from heat and add purée, ketchup, nutmeg, and salt and pepper to taste. Stir in egg yolks and turn into a large bowl.

5. In another bowl whisk egg whites they hold their shape. Take a spoonful of egg white and add to the mushroom mixture, stirring it in to loosen the mixture.

6. Fold remaining egg into the mixture and carefully spread the mixture into the roasting tin, taking care not to lose any air.

7. Cook in the oven for about 12 minutes or until firm to touch.

8. Meanwhile prepare filling. Using a wooden spoon, combine the cream cheese with the fromage frais, ensuring there are no lumps left. Add spring onions, herbs, salt and pepper.

9. When the roulade is cooked, turn it on to a piece of grease proof paper, trim the edges and spread over the filling, then roll it up carefully, letting it rest on the seam. Wrap tightly in the grease proof paper and refrigerate for about 30 minutes, or until cold.