Chestnut, mushroom and roasted pepper roulade

Tags: vegetarian, main dish, Christmas 2009
. Serves 6. 11 steps
2 tablespoons olive oil Fry until softened but not brown In a food processor, pulse Spread mushrooms in a rectangle over a sheet of non-stick baking parchment. Layer with spinach then peppers. Roll up like a Swiss roll. Lift onto a baking sheet, brush with butter, bake in moderate oven 35 minutes or until browned
1 onion peel, chop
2 cloves garlic peel, crush
400g chestnut mushrooms sliced
240g chestnuts cooked, peeled
2 teaspoon tarragon
100g breadcrumbs
1 egg
225g spinach cook 2 minutes or until just wilted; drain
2 tablespoons water
375g jar pickled peppers
15g butter melted