Wild mushrooms are a wonderful change from the cultivated variety, and they give this soup a lovely, earthy flavour. I found mine at a local farmer’s market but you can often find them at natural foods stores as well. If you can’t find crème fraîche, try using sour cream in its place. You could also use 1/2 cup whipping cream, although it lacks the slight tanginess of crème fraîche. Read more
We’re so happy to have Cara Lyons of Cara’s Cravings sharing recipes with us for Diabetes Awareness Month. Cara is not just a fantastic and original recipe developer, she’s also inspirational. After struggling with her weight for many years, Cara made the decision to lose weight and live a healthy lifestyle. Now Cara is fit and active, and she takes pride in making healthful, seasonally-inspired and flavorful food to nourish her body. The recipe below makes a perfect low-carb meal. We love it.
Mushroom and Brie Egg Roulade
Don’t be fooled – making an egg roulade is a lot easier than it looks. To ensure success, make sure you have parchment paper and a sturdy, rimmed baking sheet. Once you have that, you’re good to go! The sky is the limit when it comes to using your favorite savory fillings, but this mushroom and brie stuffing, kissed with shallots, thyme and champagne, is a proven crowd-pleaser. The best part? It can be prepared a day ahead of time so you won’t be scrambling (pun intended!) just before serving.
1/4 cup nonfat plain Greek yogurt
2 tablespoons 1% milk
1/4 teaspoon salt
freshly ground black pepper
2 teaspoons minced thyme leaves
1/2 tablespoon olive oil
1 shallot, minced
1 10oz package sliced baby portobello mushrooms, finely chopped
1/4 cup champagne
1/4 cup 1% milk
3oz brie cheese (without rind), cut into small pieces
salt and freshly ground pepper
1/4 cup grated Pecorino, Romano or Parmesan cheese
Preheat oven to 375ºF. Adjust oven rack to middle position. Spray a 9×13″ sturdy, rimmed baking sheet with cooking spray.
Trim a piece of parchment paper to fit inside without hanging over. Press firmly into pan, and spray the parchment paper with cooking spray.
Flip the parchment over and press into the pan again. It should now be fitting snugly into the baking sheet, without the edges curling up.
In a blender, combine the eggs, yogurt, 2 tablespoons milk, salt, pepper and thyme. Process until smooth and frothy. Pour into the baking sheet. Carefully transfer to the oven . Bake for 12-15 minutes, or until firm.
Meanwhile, heat olive oil in a nonstick skillet over medium heat.
Cook shallots for about 5 minutes, until softening. Add mushrooms and saute, stirring occasionally, until mushrooms have released their moisture and cooked down.
Add the champagne and cook until liquid is almost evaporated. Add the milk and heat through, then reduce heat to low and stir in the brie cheese until melted.
Season to taste with salt and pepper.
Spread the mushroom and brie mixture evenly over the baked egg. Starting with the short side facing you, roll gently but firmly.
(At this point the roualde can be refrigerated, covered in plastic wrap, for up to 1 day.)
Sprinkle the roulade with the grated cheese and bake for 8-10 minutes, until cheese is melted and roulade is heated through.
Slice into spirals with a serrated knife.
Tips: Make sure you use parchment paper, not waxed paper. They are two different things. Use a sturdy, rimmed sheet pan to bake the eggs. If you have a sheet pan that tends to warp a bit in the oven (I have a few of these) then your eggs won’t bake evenly. Trust me, it happened.
Photo courtesy of Cara Lyons. For more recipes like this one visit Cara’s Cravings.