Mushroom cannelloni
Mushroom cannelloni
Sweet leeks, onions & creamy cheddar cheese sauce
Ingrediënten
Serves 6 | total 1 hour 40 minutes
- 2 small onions
- 2 cloves of garlic
- 2 leeks
- 750 g chestnut mushrooms
- 75 g plain flour
- 1 litre semi-skimmed milk
- 120 g Cheddar cheese
- 250 g dried cannelloni tubes
Instructies
- Preheat the oven to 180°C.
- 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.
