Serves: Makes 1 (12-inch) roulade (16 servings)
- 3 (5-ounce) bags fresh baby spinach
- ¼ cup water
- 5 large eggs, separated
- 3 tablespoons all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon plus ⅛ teaspoon kosher salt, divided
- ¼ teaspoon plus ⅛ teaspoon ground black pepper, divided
- ¼ teaspoon garlic salt
- 1 tablespoon unsalted butter
- ½ cup diced cremini mushrooms
- 1 clove garlic, minced
- 1 (8-ounce) container crème fraîche
- ½ cup grated Parmesan cheese
- 3 tablespoons diced oil-packed sun-dried tomatoes
- ⅛ teaspoon ground nutmeg
- Preheat oven to 375°. Spray a 13×9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
- In a large skillet, cook half of spinach and ¼ cup water over medium-high heat, stirring constantly, until spinach begins to wilt, 1 to 2 minutes. Add remaining spinach, and cook until all spinach wilts, 2 to 3 minutes. Place spinach in colander, and rinse under cold water until cool. Squeeze out as much excess moisture as possible.
- In the work bowl of a food processor, pulse together spinach, egg yolks, flour, baking powder, ½ teaspoon salt, ¼ teaspoon pepper, and garlic salt until spinach is finely chopped.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at high speed until stiff peaks form. Gently fold one-third of spinach mixture into egg whites; fold in remaining spinach mixture. Pour batter into prepared pan, quickly and gently smoothing top.
- Bake until firm to the touch, 12 to 15 minutes. Place a sheet of parchment paper on counter, and immediately turn out spinach layer onto parchment to let cool completely.
- In a small skillet, melt butter over medium-high heat. Add mushrooms, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper; cook, stirring occasionally, until mushrooms are browned and tender, approximately 5 minutes. Add garlic; cook until aromatic, approximately 30 seconds. Transfer mushrooms to a medium bowl and let cool to room temperature.
- Add crème fraîche, cheese, sun-dried tomatoes, and nutmeg to cooled mushrooms, stirring gently to combine.
- Peel off top layer of parchment, and spread filling onto spinach layer. Starting on one long side, roll up spinach layer and filling jelly roll style into a log, using bottom layer of parchment to help, but being careful not to roll up parchment. Transfer to a serving plate, seam side down; cover and refrigerate until ready to serve.
- Using a serrated knife, cut into 16 (¾-inch-thick) slices. Serve immediately.
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