-
1
Cook spinach according to package directions or microwave. For fresh spinach, immerse in a pot of boiling water until just wilted.
-
2
Transfer to a colander. Drain and press remaining moisture from the spinach using the back of a large spoon. Place spinach in a large bowl and set aside.
-
3
Beat egg yolks til thick & lemon-colored. Add 6 T melted butter, nutmeg, salt & pepper.
-
4
Fold yolk mixture into spinach.
-
5
Beat egg whites until stiff and fold into spinach.
-
6
Pre-heat oven to 375. Line a jelly-roll pan with foil extending foil over short ends of pan. Lightly butter foil and spread spinach mixture from edge to edge. Bake 15-18 min. or until souffle is set.
-
7
Melt remaining (8 T) butter in a large skillet and add chopped mushrooms.
-
8
Sprinkle with flour and cook, stirring frequently, til mushrooms have released much of their mositure and are cooked through.
-
9
Remove spinach from oven and lift from pan using foil ends as handles. Place a damped kitchen towel(NOT terrycloth) over spinach and carefully flip so that towel is on the bottom. Hint: Place the bottom side of jelly roll pan on top of towel to stabelize when flipping. Remove pan from under the bottom and remove foil from top.
-
10
Roll spinach with towel from long edge to long edge. Leave in a roll and cool slightly.
-
11
Unroll. Spread with duxelles.
-
12
Remove towel and re-roll. Place on warmed serving platter (or cover in foil and refrigerate for up to several days re-heating just prior to serving - about 30 minutes @ 350).
-
13
Slice into individual servings and arrange on platter or place each portion on a warmed luncheon-size plate.
-
14
Drizzle with Hollandaise or Bernaise.
