Mushroom cannelloni

Name: Mushroom cannelloni
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Yield: Ingredients for: 4 servings
Ingredients: 2 garlic cloves, crushed; 50 g butter, plus extra for greasing; 400 g tin chopped tomatoes; 3 tbsp grated parmesan; 8 cannelloni tubes; A splash dry vermouth; 1 tbsp lemon juice; 3 sprigs of parsley, chopped; 3 sprigs of tarragon, leaves only chopped; 250 g flat mushrooms, roughly chopped; 30 g butter; 1 onion, chopped; 30 g plain flour; 60 g butter; A pinch of grated nutmeg; 1 bay leaf; 500 ml milk; 300 g passata

Preparation info

Ingredients for:
4
servings

Difficulty
Medium
Ready in
1 hr 50

Appears in

Gaggenau Recipes

By Gaggenau

Published 2019

About

Ingredients

Tomato sauce

2 garlic cloves, crushed
50 g butter, plus extra for greasing
400 g<

Main course
Vegetarian

Method

Preparation

Make the tomato sauce by melting the butter in a saucepan and gently sweat the garlic until soft. Add the tomatoes, passata and a small pinch of salt, simmer for twenty minutes until reduced by about two thirds, the sauce should be thick. Lightly butter a 25cm x 15cm baking dish, and then sieve the sauce into it, spreading it over the base. Set aside. To make the béchamel