Souffle Roulade with Mushroom, Zucchini, and Bell Pepper

From Before Hawaii: a story and recipe from The Baking Wizard!

Here's another way to make a Souffle: bake it in a jelly-roll pan, fill it with sauteed savory vegetables, roll it up, slice it and serve with a creamy sauce.  Quite ingenious, oh so delicious and perfect as a vegetarian main course.

Souffle Roulade with Mushroom, Zucchini, and Bell Pepper

Souffle Roulade with Mushroom, Zucchini, and Bell Pepper also known as Souffle “Roulade” Aux Champignons, Courgettes et Poivrons

What is a vegetarian main course idea?

Here’s another way to make a Souffle: bake it in a jelly-roll pan, fill it with sauteed savory vegetables, roll it up, slice it and serve with a creamy sauce. Quite ingenious, oh so delicious and perfect as a vegetarian main course. While I have used mushrooms, zucchini and bell pepper, other vegetables would work just as well.

What is the difference between a béchamel and a velouté

The difference between these two French sauces is whether a stock is used or milk. Béchamel is a creamy sauce using milk, cream, or even a dairy free substitute. A velouté sauce begins like a béchamel but uses a white stock instead of milk and cream. A stock from fish, chicken, or veal. The sauce I serve with the roulade is a combination of a béchamel and velouté. Does it make it a bechoute or a velamel?