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Preheat oven to 375F.
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Line baking sheet with parchment or wax paper.
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Spray paper evenly with nonstick vegetable spray.
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To make sauce: Heat oil in saucepan over medium.
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Add onion and garlic, and saute until onion is limp.
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Stir in chile and water, 1 cup at a time.
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Add salt and bring sauce just to a boil.
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Reduce heat to low, and cook about 20 minutes, or until it drops off spoon easily and smoothly.
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To make roulade: Beat egg whites with mixer until smooth peaks form, firm but not dry.
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Whisk yolks together lightly in medium mixing bowl.
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Set both aside.
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Heat butter in large saucepan over medium-low.
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Stir flour, salt and chile into butter gradually.
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Cook, stirring frequently, until thickened and bubbling, 2 to 3 minutes.
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Whisk in milk slowly, and increase heat to medium-high.
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Cook until lightly thickened, about 4 more minutes.
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Remove from heat.
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Gradually whisk about 1 cup hot milk mixture into egg yolks.
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Pour yolk mixture back into remaining milk mixture, whisking continually.
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Stir in cheese.
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Fold egg whites gently into yolk-milk mixture.
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Spoon mixture onto baking sheet covered with paper, smoothing and tucking into corners.
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Bake until puffed and golden brown, about 15 minutes, when it may exhibit minor surface cracks.
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Let roulade cool on baking sheet.
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Turn off oven, unless baking roulade immediately after assembly.
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To make filling: Place spinach in large saucepan with water still clinging to leaves.
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Cover and steam until just wilted.
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Transfer to colander, and let spinach leaves cool to room temperature.
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If using dried mushrooms in filling, cover with 1 cup hot water, and soak them briefly until soft.
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Save soaking liquid, leaving any grit behind.
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Chop fresh and dried mushrooms very finely, preferably in food processor, in 2 batches.
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Heat butter in large skillet over medium.
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Stir in shallots and mushrooms, and saute until mushrooms have given up their liquid, and liquid has evaporated from skillet, about 20 minutes.
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If using dried mushrooms, add soaking liquid to skillet.
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Add salt, ground chile and cream, and continue cooking until liquid evaporates and mushrooms begin to stick to pan, about 10 minutes.
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Stir in sour cream, and remove from heat.
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Spoon mushroom mixture over egg mixture.
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When spinach is cool enough to handle, squeeze out liquid and chop coarsely.
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Sprinkle spinach evenly over mushrooms.
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Spinach leaves tend to cling, but separate them, if possible, so that spinach thoroughly covers roulade surface.
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To roll up roulade: Begin rolling from short side, using parchment for support and carefully pulling paper away as it is rolled.
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Transfer roulade with large spatula to plastic wrap and tightly roll it up.
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Refrigerate overnight.
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If you wish to bake roulade immediately after assembly, it is not necessary to wrap and refrigerate it.
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Preheat oven to 375F.
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Oil baking sheet.
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Unwrap roulade and arrange it in center of sheet.
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Brush with whipping cream.
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Bake for about 15 minutes, until heated through, slightly puffed and golden brown.
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Cool for about 10 minutes.
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To serve, present roulade whole.
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Then using sharp knife, cut roulade into thin rounds, enough to serve 2 slices per person.
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Spoon small pools of sauce on each plate, overlap 2 roulade slices over sauce and serve.
