Recipe - Mozzarella Roulade

1 pound Mozzarella cheese curds
1 bn Spinach leaves, coarsely
chopped, no
One fourth pound Shiitake mushrooms, stems
removed, coars
1 Clove garlic, chopped
2 Tomatos, optional chopped
Coarse salt
Ice water

PREPARATION: Crumble curds into a bowl. Sprinkle with salt. Pour water at
170 degrees to cover. Stir until cheese comes together in a ball. (May do
in two batches) Pat cheese into a rectangle on a piece of saran wrap. Place
filling along long edge, covering about half the rectangle. Roll like a
jelly roll. Wrap tightly with saran wrap and place in ice water to cover.
When firm, refrigerate until ready to serve. Slice into One half inch slices and
serve on a bed of greens or on croutons.

Filling: Saute garlic and mushrooms until soft. Ad dry spinach. Cook until
spinach is wilted and liquid has evaporated (or drain if there is a lot).
Salt and peeper to taste. Cool before using.

Posted to MCRecipe Digest V1 #293

Date: Mon, 11 Nov 1996 08:54:38 +0100

From: Mary Ellen ldyspark@buffnet.net