From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- Recipes/Mushroom Cannelloni.html | 365 ++++++++++++++++++++++----------------- 1 file changed, 206 insertions(+), 159 deletions(-) (limited to 'Recipes/Mushroom Cannelloni.html') diff --git a/Recipes/Mushroom Cannelloni.html b/Recipes/Mushroom Cannelloni.html index e21b5cc..06aa28e 100644 --- a/Recipes/Mushroom Cannelloni.html +++ b/Recipes/Mushroom Cannelloni.html @@ -1,187 +1,234 @@ - + - - - - - - -
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Mushroom Cannelloni

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- - - Total Time: 1 hr 40 min - Servings: 6 1 hour 40 minutes - - - Source: - - + + + Total Time: 1 hr 40 min + + Servings: 6 1 hour 40 minutes + + + + Source: + +

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Ingredients

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2 small onions

2 cloves of garlic

olive oil

2 leeks

750 g chestnut mushrooms

75 g plain flour

1 litre semi-skimmed milk

120 g Cheddar cheese

250 g dried cannelloni tubes

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Ingredients

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+ 2 small onions +

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+ 2 cloves of garlic +

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olive oil

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+ 2 leeks +

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+ 750 g chestnut mushrooms +

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+ 75 g plain flour +

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+ 1 litre semi-skimmed milk +

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+ 120 g Cheddar cheese +

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+ 250 g dried cannelloni tubes +

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Directions

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Preheat the oven to 180°C/350°F/gas 4. Peel the onions and garlic, then pulse until very fine in a food processor. Tip into a large casserole pan on a medium-high heat with 1 tablespoon of olive oil. Trim, wash, pulse and add the leeks. Saving 2 mushrooms for later, pulse the rest and stir into the pan. Cook it all for 15 minutes, stirring regularly, then season to perfection and turn the heat off. Meanwhile, for the sauce, pour 3 tablespoons of oil into a separate pan on a medium heat. Whisk in the flour for 2 minutes, then gradually whisk in the milk. Simmer for 5 minutes, or until thickened, then grate in the cheese and season to perfection.Pour one third of the sauce into a 25cm x 30cm roasting tray. As soon as the filling is cool enough to work with, push both ends of each pasta tube into it to fill, lining them up in the tray as you go. Pour over the rest of the sauce, then finely slice the reserved mushrooms and use them to decorate the top. Drizzle with 1 tablespoon of oil and bake for 45 minutes, or until golden and cooked through.

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Nutrition

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Calories 489 24%
Fat 22.4g 32%
Saturates 8g 40%
Sugars 13g 14%
Salt 0.7g 12%
Protein 20.6g 41%
Carbs 53g 20%
Fibre 3.6g -

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Directions

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+ Preheat the oven to 180°C/350°F/gas 4. Peel the onions and garlic, + then pulse until very fine in a food processor. Tip into a large + casserole pan on a medium-high heat with 1 tablespoon of olive + oil. Trim, wash, pulse and add the leeks. Saving 2 mushrooms for + later, pulse the rest and stir into the pan. Cook it all for 15 + minutes, stirring regularly, then season to perfection and turn + the heat off. Meanwhile, for the sauce, pour 3 tablespoons of oil + into a separate pan on a medium heat. Whisk in the flour for 2 + minutes, then gradually whisk in the milk. Simmer for 5 minutes, + or until thickened, then grate in the cheese and season to + perfection.Pour one third of the sauce into a 25cm x 30cm roasting + tray. As soon as the filling is cool enough to work with, push + both ends of each pasta tube into it to fill, lining them up in + the tray as you go. Pour over the rest of the sauce, then finely + slice the reserved mushrooms and use them to decorate the top. + Drizzle with 1 tablespoon of oil and bake for 45 minutes, or until + golden and cooked through. +

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Nutrition

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+ Calories 489 24%
Fat 22.4g 32%
Saturates 8g 40%
Sugars + 13g 14%
Salt 0.7g 12%
Protein 20.6g 41%
Carbs 53g + 20%
Fibre 3.6g - +

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+ + -- cgit v1.2.3