While this is baking, sautee the mushrooms and add the milk, sherry, spices, Pull the hot crumb & egg crust out of the oven, pour the mushroom cream Allow to cool, then slice thick pieces and serve. Serves 4 very well.
where we serve it using morels. A Roulade is built like
a jelly roll, but the taste is out of this world...
4 cups bread crumbs
4 eggs, beaten
1/2 C Parmesan cheese
1T butter
1 lb spinach, cooked
1 1/2 cup wild mushrooms
1 T flour
2 T dry sherry
1 cup milk
salt & pepper & nutmeg
Preparation involves spreading the bread crumbs on
a baking parchment (which may not be something you have setting around
the house) pouring/smearing on the beaten eggs and cooked spinach,
sprinkling on the Parmesan cheese, and baking this until the egg sets
up, usually 10 min or less.
and flour to make a cream sauce. The best consistency should be thicker
than gravy, with lots of mushroom pieces chunking it up.
sauce over the surface, and using the baking parchment, roll the whole
thing up like a jelly roll.
Please send questions and comments about the Fungal Jungal to Larry: fungus@fungaljungal.org
© The Western Montana Mycological Association