Spinach Roll
(Williamson County)

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2 pounds fresh spinach or 3 10-ounce packages frozen chopped spinach
1/2 tablespoon butter
1/4 cup seasoned bread crumbs
1 teaspoon salt
Pinch pepper
Pinch ground nutmeg
2 tablespoons butter, melted
4 eggs, separated
4 teaspoons grated fresh Parmesan cheese
3/4 pound fresh mushrooms, sliced
1 tablespoon butter
2 teaspoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup whipping cream
2 teaspoons chopped parsley
2 teaspoons grated fresh Parmesan cheese

Cook spinach; drain and chop. Butter a 15 x 10-inch cookie sheet and line with wax paper. Butter paper and sprinkle with bread crumbs. Squeeze out excess water in spinach and place in a bowl. Add salt, pepper and nutmeg along with 2 tablespoons melted butter. Separate eggs. Beat in egg yolks one at a time. Beat egg whites until stiff; fold into spinach mixture. Spoon into prepared pan and smooth evenly. Sprinkle 4 teaspoons Parmesan cheese over top. Bake at 350 degrees for 30 minutes. Meanwhile make the filling. Saute mushrooms in remaining butter. Sprinkle with flour, salt and pepper. Stir in the cream and parsley and mix until thickened. When the roll is baked, place a sheet of buttered wax paper, buttered side down, over the roll. Invert onto a warm cookie sheet. Cool for 5 minutes. Then carefully remove wax paper. Spread mushroom mixture over hot spinach roll. Roll up jelly roll fashion along the 15-inch side. Ease onto a warm platter and sprinkle with remaining cheese.

Yield: 12 servings