Bacon and creamy mushroom roulade

Recipe from: 17 March 2011

Ingredients 12
Servings 2
Minutes 15 mins


Serving Change
  • 50
  • 125
    cake flour
  • 500
  • salt and pepper to taste
  • 4
    eggs, carefully separated
  • 250
    back bacon, diced
  • 15
  • 1
    clove garlic, crushed
  • a sprig of rosemary, chopped
  • 250
    button mushrooms, sliced
  • 1
    tub smooth cottage cheese or creamed cheese
  • milled black pepper to taste


15 mins
Preheat the oven to 160°C.
Line a Swiss roll baking tin (or a shallow +- 30 X 20 cm baking tray) with non stick baking paper and grease any surface that may stick out.
In a saucepan, melt the butter and add the flour to it, whisking to break up large lumps. Cook the flour mixture for a minute.
Add the milk and whisk vigorously over high heat until the sauce thickens. When it starts to bubble, remove from the heat. Season the sauce and allow cool slightly (about 5 minutes).
While the sauce is cooling, whisk the egg whites to soft peak stage. Whisk the yolks into the sauce, followed by carefully folding in the egg whites.
Carefully pour onto the prepared tray spreading the mixture out evenly.
Bake for 40 minutes.
While this is baking, get on with the filling...
In a large frying pan, fry the bacon until slightly crispy then remove from the pan and set aside.
In the same pan, add some butter if needed and as well as the garlic and rosemary. Sauté the mushrooms in this pan, until soft and browned.
Return the bacon to the pan and combine.
Remove from the heat. Allow to cool for 15 minutes.
Stir the cream cheese into the mushroom mixture until well combined. Season with lots of black pepper.
Get a dish towel ready (or wax paper or foil) and place it on your work surface. Invert the baked roulade onto the towel, then gently peel the grease proof paper off.
Allow to cool down for 5 minutes before spreading the bacon and mushroom mixture all over the sheet of baked roulade - leaving a border.
Take the piece of towel closest to you, use both hands and firmly use the towel to roll the roulade tightly - like a Swiss roll.
It's best when left to stand or refrigerate for 30 minutes before cutting.
Serve on a bed of dressed rocket or watercress.
This can be made a day in advance if you want to plan ahead (just make sure your filling cools down before rolling it up and refrigerating it).
If you are doing the salmon version, don't mix it with the cream cheese, rather lay slices of salmon on the roulade sheet, spread with cream cheese, top with some watercress and roll! Do the same process if you want a prosciutto, creamy mushroom and rocket roulade.

Reprinted with permission of Bits of Carey.
To visit Bits of Carey’s blog, click here.



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