Cannelloni mushrooms and sausage

Name: Cannelloni mushrooms and sausage
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2
Cuisine: En
Ingredients: 10 cannelloni tubes; 7 oz mushrooms (≈ 2½ cups sliced); 6 oz sausage (≈ 1 cup crumbled); ¼ cup grated Parmesan cheese (plus extra for gratin); 2 tbsp white wine; Onion to taste; Olive oil to taste; Black pepper to taste; 2 cups milk; 2½ tbsp butter; ¼ cup flour; Nutmeg to taste; Salt to taste

vote now

Main Dish

Very Easy

55 min

2502 Kcal

A dive into the Italian culinary tradition. Cannelloni with mushrooms and sausage is a dish that has been handed down from generation to generation, combining the simplicity of ingredients with the richness of flavor. A classic of home cooking, perfect for Sunday family lunches or the Holiday season, when people gather around a table. The explosion of flavors in every bite: the sweetness of the champignon mushrooms, the savoriness of the sausage and the creaminess of the béchamel come together in perfect harmony. Preparing mushroom and sausage cannelloni is child's play, all you have to do is follow our step-by-step recipe to make a dish that will leave everyone speechless!

Materials

1 baking dish
whisk
2 saucepans
1 frying pan
1 bowl
piping bag (or teaspoon)

Preparation

Preparation30 min

Cook time25 min

First, prepare the béchamel sauce:
Heat the milk in a small saucepan. Melt the butter in another saucepan and incorporate all the flour at once, stirring vigorously with whisk until smooth and homogeneous (make a "roux").
Incorporate the hot milk, a little at a time, stirring constantly to avoid lumps.
Continue cooking the béchamel sauce, stirring until smooth and homogeneous. Turn off the heat and add the nutmeg and a pinch of salt. Then mix well and set aside.
Prepare the cannelloni filling:
Shred the peeled sausage. The pieces should not be very large.
Clean the mushrooms with a damp cloth, remove the part of the stem with soil and cut them into small pieces.
Pour a little oil into a frying pan, add the finely chopped onion and let it brown for a few minutes. At this point add the crumbled sausage, and when it is lightly browned, deglaze with white wine.
When the wine has almost evaporated completely, add the chopped mushrooms and a drizzle of olive oil. Then continue cooking for about 15 minutes, stirring occasionally. Season with salt and pepper.
Transfer to a large bowl and let cool a few minutes. At this point add about 2/3 of the béchamel sauce and the grated Parmesan cheese.
Mix until smooth.
Preheat the oven to 350°F/180°C.
Stuff the cannelloni with this mixture using piping bag with a fairly large hole (or a teaspoon).
Spread a spoonful of béchamel sauce on the bottom of the baking dish and lay the cannelloni as they are ready.
Cover the cannelloni with the remaining béchamel sauce and sprinkle the surface with grated Parmesan cheese. Bake for 25 minutes at 350°F/180°C.
Cannelloni with mushrooms and sausage is ready!

Rate this recipe

Excellent !!! Very good Good so so Not good

FAQ ❓

How long do cannelloni with mushrooms and sausage keep?

Maximum 3 days in the refrigerator arranged in an airtight container.

Can I freeze cannelloni with mushrooms and sausage?

Yes. Make sure the cannelloni is completely cold before freezing.

What mushrooms should be used to stuff the cannelloni?

You can use any edible mushroom. You can also make a mixture if you prefer.

How to make this recipe vegetarian?

You can make this recipe using only mushrooms (doubling them). You will get a great vegetarian baked pasta dish.

Can I make mushroom and sausage cannelloni with fresh pasta?

Sure. Find the recipe for the egg pasta sheet on our website.

How many cannelloni to serve?

The right portion size is 4/5 cannelloni.

How many cannelloni with mushrooms and sausage do I make with these doses?

With these doses you will get 10 cannelloni with mushrooms and sausage.

Can I prepare cannelloni with mushrooms and sausage in advance?

Yes. Prepare the baking dish with the stuffed cannelloni and store it in the refrigerator, covered with plastic wrap, until it is time to bake them. This is a great idea for better organization when you have guests.

What is "roux"?

The roux is the base of many delicious sauces (such as béchamel). It is made with butter and flour, cooked together until lightly browned. This mix thickens liquids, giving recipes a creamy, velvety texture.

Cookware

oven

burner

Attributes

Suitable for freezing

Keep refrigerated

PetitChef_Official

Questions

Photos of members who cooked this recipe

Post your photo of this recipe

Daniele Mainieri

Every day I immerse myself in the world of cooking, looking for new recipes and flavors to share: from grandma's dish to the latest food trends. I have been working in food communication for over 10 years!

Comments

Rate this recipe:

Excellent !!! Very good Good so so Not good

Ingredients

Béchamel Sauce:

Materials