This was perfect dinner last night. A light dinner after a long and sunny day in the garden. It does not take long to make it either, half an hour for the preparations and another half an hour in the oven.
Chanterelle-filled canneloni for four
10 lasagne sheets
0,75 l chanterelle
Handful of chives and parsley
Salt and pepper
1 tbsp tomato paste
1/2 dl grated Parmesan
1/2 l full milk
2 tbsp flour
1 dl grated Parmesan
Clean and chop the mushrooms. Chop the onion, chives and parseley. Place the mushrooms on a hot pan. Let all the liquid evaporate and add a tablespoon of butter. Add the onion and tomato paste. Let cook for 15 minutes. Add the herbs and salt and pepper to taste.
Pre-heat the oven to 180 C.
Make the Bechamel sauce (melt the butter, add the flour, mix in the milk, let cook and thicken, add grated Parmesan and salt if needed).
Grease an oven pan with olive oil.
Cook the lasagne sheets in salt water. Cook them lightly just before filling them. Rinse in cold water. Take one lasagne sheet at a time and place a full tablespoon of the mushroom filling on it and roll into a canneloni. Place in the oven pan.
Pour the Bechamel sauce over the pasta rolls and top with Parmesan.
Cook for ca. 30 minutes or until golden brown.