Cannelloni mushrooms and sausage

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

Béchamel Sauce:

• 2 cups milk
• 2½ tbsp butter
• ¼ cup flour
• Nutmeg to taste
• Salt to taste

Materials

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

Preparation

• 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!

Cookware

Attributes

Questions

Photos of members who cooked this recipe