Mushroom roll
Serves four
1 dl wheat flour
50 g butter
3 dl milk
2 dl cream
1 tsp baking powder
3 eggs
filling:
1 chopped onion
a few spring onion stems
around 200 g mushrooms (chanterelles, champignons, etc.)
100 g grated cheese
1 dl chopped parsley
Mix the milk and cream together. Melt the butter in a heavy-bottomed saucepan, add the flour and mix. Pour the milk-cream mixture into the saucepan and cook for 5 minutes so that the flour swells. Take the saucepan off the heat. Separate the yolks from the whites. Add the yolks to the white sauce one at a time, then the baking powder and finally the egg whites that have been whipped into a stiff foam. Spread onto greased baking paper and bake at 225 degrees for about 20 minutes. Allow the oven omelette to cool slightly and turn it out onto baking paper. Lift off the top layer of paper.
Brown the mushrooms and all the vegetables and sprinkle them with the grated cheese and chopped parsley on top of the oven omelette and then roll it into a roll. Before serving, sprinkle a little grated emmantal cheese on top of the roll and heat for a moment in an oven at 200 degrees.