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1
To make filling, rinse spinach well and steam until it is tender, approximately 10 to 15 minutes.
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2
Drain and mince in a food processor.
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3
Add remaining ingredients, combine well and set aside.
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4
To make roulade, grease a 10- by 15-inch baking pan.
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5
Cover with wax paper and butter the wax paper.
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6
Preheat oven to 350 degrees.
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7
In a saucepan, melt the 1/4 cup butter, add flour and stir constantly, 3 or 4 minutes, until the mixture is lightly browned.
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8
Add milk all at once and whisk over low heat to form a thick cream sauce.
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9
Set aside.
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10
Beat egg yolks until thick and lemon colored.
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11
Add cayenne, sage, nutmeg, salt and minced mushrooms, combine well and add to cream sauce.
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12
Rinse beaters well, then beat whites until they form stiff peaks.
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13
Gently fold whites into sauce and pour into the prepared pan, smoothing with a spatula to make an even layer.
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14
Bake for 15 to 20 minutes, or until top is lightly browned and center springs back when touched.
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15
Remove from oven and invert onto a sheet of wax paper on counter top.
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16
Peel off the baking paper, using a spatula knife if necessary.
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17
Immediately spread spinach mixture over roulade, using a gentle touch.
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18
Roll like a jellyroll, beginning with a short end, and place, seam-side down, on a warm platter.
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19
Nap with artichoke-Parmesan sauce.
