Cannelloni with mushrooms

Ingredients for 6 servings:

• 600 g mushrooms
• 2 tbsp olive oil
• Onion(s), chopped
• 3 tbsp basil, cut into strips
• 150 g ricotta
• 125 g mozzarella, diced
• 150 g grated sheep’s cheese (Pecorino)
• 1 egg(s)
• salt and pepper
• 200 g cannelloni, approx. 20 pieces
• 1 can/n tomato(s), chunky, approx. 400 g
• 100 ml dry white wine
• some sugar
• 3 garlic cloves, pressed

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Recipe my way

Clean the mushrooms and slice them thinly. Heat the oil and sauté the onions. Add the mushrooms and fry, stirring, until the liquid has evaporated (about 15 minutes). Let the mushrooms cool slightly. Mix in the garlic and basil. Stir in the ricotta, mozzarella, half of the pecorino, and the egg. Season the mushroom filling with salt and pepper. Preheat the oven to 200 degrees Celsius. Place the mushroom filling in a piping bag with a perforated nozzle (alternatively, use a regular freezer bag) and fill the cannelloni with it. Then place them side by side in a baking dish. Mix the tomatoes with the remaining pecorino and the white wine, season with salt, pepper, and sugar. Pour over the cannelloni and bake in the oven for about 40 minutes. You can also buy a little more cheese and sprinkle it on top at the end of the oven and bake until crispy.