Cannelloni with Mushrooms

My sister-in-law gave me forest mushrooms from her freezer the other day. Ones she’d picked. Cannelloni was my first thought. Here comes the recipe! My ‘cannelloni’ is made of lasagne sheets. I’ve tried the cannelloni tubes but find it easier to use lasagne.

These are so good!!! The mushrooms so tasty!

This recipe is for 3

10 lasagne sheets
3 dl pre-cooked forest mushrooms
1/2 tbsp tomato paste
1dl chopped chives or spring onion
1 clove of garlic

Bechamel sauce:
4 dl full milk
1tbsp butter
1tbsp flour
Salt, pepper
2 dl grated Pecorino or Parmesan

Put a kettle on for cooking the lasagne.

Heat a small pot and fry the leek and garlic in butter. Add the mushrooms and tomato paste. Let simmer at low heat while the pasta is cooking. Add some salt and black pepper.

Make the Bechamel sauce:
Melt the butter (1tbsp) and stir in the flour. Fry for a minute of two. Add the milk while whisking the sauce all the time. Cook until the sauce thickens. Flavour with salt and pepper. Add a dash of nutmeg.

Make the cannelloni. Take one lasagne sheet, put a small amount of the mushroom mixture on it and roll up. Place in a greased pan. Fill the pan with the ‘cannelloni’ and pour over the sauce. Put the grated Parmesan on top and bake in 225 C for 25 minutes.

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