Mushroom Cannelloni

I decided to experiment and come up with my own Cannelloni recipe so here it is! Quantities really depend on how many you are cooking for, mine made enough for 6 people.

Filling Ingredients:

Oven ready Cannelloni
2 Large Onions
1kg Mushrooms
1 cup Tasty cheese
Parsley
Basil
Chives
Garlic
Black Pepper

Method:

1) Caramelize the onions, had the herbs, garlic, black pepper and mushrooms, cover and cook until mushrooms are soft/cooked.
2) Allow to cool and strain the excess juice into a bowl for later.
3) Once cool enough to handle add the cheese mix through and stuff the Cannelloni till full and place in pre oiled baking tray.
4) Spoon some of the strained liquid over and between the Cannelloni to ensure they stay moist while cooking

Sauce Ingredients: 

Butter
Plain Flour
Milk
Powdered Chicken Stock
White Pepper
Tasty Cheese

Method:

1) In a saucepan, melt 3 tablespoons of butter over low heat.
2) Add stock and blend 3 tablespoons of flour into the melted butter.
3) Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize ‘flour’ taste.
4) Slowly add 2 cup of milk, stirring constantly.
5) Continue cooking slowly until smooth and thickened.
6) Stir in a cup of cheese
7) Spoon over Cannelloni in tray

Cover tray with foil and cook 25-35 mins at 180C once the Cannelloni is cooked remove foil for the last part of cooking to crisp up the cheese on top.

4 responses

  1. Pingback: Basic White Sauce « Kerrys Recipes

  2. Pingback: Cannelloni « Rhianna's Guide to Ethical Eating

  3. Pingback: Cannelloni a la Angela « To Cook With Love

  4. Pingback: Volovants | Jessa & Neens' Kitchen

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