Spinach Mushroom Roulade - alive magazine

Name: Spinach Mushroom Roulade - alive magazine
Ingredients: 2 Tbsp (30 mL) coconut oil, melted, or extra-virgin olive oil, divided; 2 shallots, finely diced; 12 oz (340 g) button mushrooms, trimmed and sliced; 2 garlic cloves, minced; 1 tsp (5 mL) dried thyme; 1/2 tsp (2 mL) dried oregano; 1/2 cup (125 mL) diced roasted red pepper; 2 Tbsp (30 mL) Dijon mustard; 3 Tbsp (45 mL) cornstarch, divided; 1 1/2 cups (350 mL) milk or almond milk; 2 Tbsp (30 mL) chopped parsley; 3 Tbsp (45 mL) finely grated Parmesan cheese, divided; 11 oz (310 g) baby spinach; 4 large free-range eggs, separated; Pinch of freshly grated nutmeg; Pinch of salt and freshly ground black pepper

www.alive.com

Feel free to use other greens along with the spinach in this show-stopping side dish. Kale, Swiss chard, and beet greens all work well. Once you master this…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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