Serves: 8
Total Calories: 372
Brush a jelly roll pan with vegetable oil line with wax paper letting paper extend 3 inches on each end. Brush paper with vegetable oil and set pan aside. Put mushrooms in food processor and mince with metal blade or mince by hand. (If using food processor, mince about 1/4 of the mushrooms at a time.) Put minced mushrooms in the corner of a dish towel, a handful at a time wring out to remove excess moisture. Place mushrooms in a bowl. Beat egg yolks until fluffy. Add to mushrooms with melted butter or margarine, salt, pepper and lemon juice. (For a flavor change add 1 teaspoon dried tarragon or dried rosemary or 2 tablespoons fresh minced parsley to the mushroom mixture.) Beat egg whites until they form soft peaks fold into mushroom mixture. Pour batter into prepared pan, spread evenly and bake in a preheated 350° F oven 20 to 25 minutes, or until mixture starts to pull away from sides of pan. Turn out onto 2 overlapping greased sheets of wax paper using paper to help, roll up like a jelly roll. Prepare Lemon Sauce.
Lemon Sauce:
*In small saucepan stir together all ingredients (with wire whisk) until smooth. Stir over medium-low heat until thick but do not let boil. Drizzle Lemon Sauce over roll and garnish with 5 sautéed mushrooms and chopped parsley. Makes 1 2/3 cups.
This Mushroom Roll With Lemon Sauce recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
