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Proscuitto and Creamy Mushroom Roulade

Proscuitto and Creamy Mushroom Roulade


Carey Boucher-Erasmus's recipe for Proscuitto and Creamy Mushroom Roulade pure rolled up yumminess

  • Serves: 4-6 |
    4-6 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 45 mins
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  • 50 g butter
  • ½ cup (125 ml) sifted flour
  • milled salt and black pepper
  • 1 tsp (5 ml) mustard powder
  • 2 cups (500 ml) milk
  • 4 eggs, separated


  • 250 g mushrooms, thinly sliced
  • 50 g butter
  • 250 g cream cheese, smoked ham flavour
  • ½ handful chives, snipped
  • 8–10 slices Prosciutto, Parma or Black Forest ham


  • Roulad

Preheat the oven to 160 °C. Line a 38 x 25 cm Swiss roll tin with greaseproof or baking paper.

Melt the butter, add the flour, seasoning and mustard powder and cook for 1 minute. Remove from heat and add the milk. Return to heat and cook until thickened.

Remove from heat again and whisk in the egg yolks. Whisk egg whites until stiff, and then fold in gently.

Spread mixture into the prepared tin and bake for 40 minutes, until lightly browned. Loosen the edges, invert onto a large sheet of greaseproof paper (sprinkled with some snipped chives) and remove baking paper. Allow to cool slightly.


Sauté the mushrooms in the butter until soft. Cool.

Mix in the creamed cheese and chives.

To assemble

Spread filling onto the roulade, then arrange the slices of Proscuitto or ham evenly over the filling. Roll up tightly.

Serve with a fresh herb and feta salad.