Mushroom and sausage cannelloni: a rich, flavorful first course

Name: Mushroom and sausage cannelloni: a rich, flavorful first course
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

2497 Kcal

A dive into the Italian culinary tradition. Mushroom and sausage cannelloni is a dish that has been handed down from generation to generation, combining simple ingredients with rich flavors. A classic of home cooking, perfect for Sunday family lunches or the Christmas holidays, when everyone gathers around a festively set table. Every bite is an explosion of flavor: the sweetness of champignon mushrooms, the savory sausage, and the creamy béchamel sauce come together in perfect harmony. Making mushroom and sausage cannelloni is child's play; just 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 add all the flour at once, stirring vigorously with a whisk until smooth and uniform to make the "roux".
Incorporate the hot milk, a little at a time, stirring constantly to avoid lumps.
Continue cooking the béchamel sauce, stirring until smooth. Turn off the heat and add the nutmeg and a pinch of salt. Then mix well and set aside.
Prepare the cannelloni filling:
Remove the casing from the sausage and crumble it into small pieces.
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.
Fill the cannelloni with this mixture using a piping bag with a fairly large opening (or a teaspoon).
Spread a spoonful of béchamel sauce over the bottom of the baking dish, then arrange the cannelloni in it as you fill them.
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.
The mushroom and sausage cannelloni are ready!

Rate this recipe

Excellent !!! Very good Good so so Not good

FAQ ❓

How long do mushroom and sausage cannelloni keep?

They keep for up to 3 days in the refrigerator in an airtight container.

Can I freeze mushroom and sausage cannelloni?

Yes. Make sure the cannelloni are completely cool before freezing.

What mushrooms should I use to fill the cannelloni?

You can use champignon mushrooms (as we did) or porcini mushrooms. You can also use a mixture, if you prefer.

How can I make this recipe vegetarian?

You can make this recipe with mushrooms only (doubling the amount). You'll get a delicious vegetarian baked pasta dish.

Can I make mushroom and sausage cannelloni with fresh pasta?

Of course. Find the recipe for homemade egg pasta sheets here.

How many cannelloni should I serve?

The right portion size is 4–5 cannelloni.

How many mushroom and sausage cannelloni will these quantities make?

These quantities will make 10 mushroom and sausage cannelloni.

Can I prepare mushroom and sausage cannelloni in advance?

Yes. Arrange the filled cannelloni in the baking dish and store it in the refrigerator, covered with plastic wrap, until you're ready to bake them. This is a great way to get organized when you have guests.

What is "roux"?

Roux is the base of many delicious sauces, such as béchamel. It is made by cooking butter and flour together until lightly browned. This mixture thickens liquids, giving dishes 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 dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

Comments

Rate this recipe:

Excellent !!! Very good Good so so Not good

Ingredients

Béchamel Sauce:

Materials