Mushroom and bresaola roulade

Serves: 8

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Total Time: 65

Prep Time: 30

Cook Time: 35

• ROULADE
• 600 gram(s) flat-cap mushrooms, stalks trimmed if necessary
• 75 gram(s) unsalted butter
• sea salt, black pepper
• 5 medium eggs
• 75 gram(s) plain flour, sifted
• FILLING
• 250 gram(s) mascarpone
• 70 gram(s) finely sliced bresaola
• a few handfuls of young spinach leaves
• coarsely chopped flat-leaf parsley to serve

Method

1. To make the roulade, heat the oven to 200?C (180?C fan oven) gas mark 6. Butter a 23cm x 33cm Swiss roll tin, line it with baking paper and butter this also. Finely chop the mushrooms in batches in a food processor, almost to a purée, or, failing this, with a large sharp knife.
2. If you are clever about the next stage, and place the bowl with the eggs next to the stove, you should be able to whisk them at the same time as frying the mushrooms. Melt the butter in a large frying pan over a medium heat, add the mushrooms and some seasoning and fry for 20-25 minutes, stirring occasionally, until the purée dries out and starts to separate into clumps. Break the eggs into a large bowl and whisk for about 8 minutes using an electric whisk, until almost white and mousse-like. You can also do this in a food processor using the whisking attachment, in which case reduce the time to about 5 minutes.
3. Lightly fold in the flour in two goes, then the mushrooms. Pour the mixture into the prepared tin and smooth it using the back of a spoon. Don't worry about it rising a little above the top of the tin - it will level as it cooks. Bake for 10 minutes until lightly golden and springy to the touch.
4. Lay out a clean tea towel, run a knife around the edge of the roulade and turn it out. Roll it up with the tea towel, leaving the paper in place and starting at the short end so you end up with a short, fat roll. Leave to cool for 40-60 minutes.
5. To fill the roulade, unroll it and remove the paper. Using a palette knife, spread the mascarpone over the surface, then cover this with a layer of bresaola, and then a layer of spinach leaves. Using the tea towel, roll the sponge up again and tip it onto a serving plate, seam downwards. Scatter over a little chopped parsley. Cover and chill if not serving it at once, bringing it back up to room temperature 30 minutes before eating. Recipe by Annie Bell

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