Cannelloni with mushroom filling

Ingredients for 4 servings:

• 600 g mushrooms
• 1 bunch of spring onions
• 2 garlic cloves
• 1 tbsp olive oil
• 250g mozzarella
• 150 g Parmesan, grated
• 2 tbsp pine nuts
• salt and pepper
• 1 tsp thyme, dried
• 1 tbsp butter
• 1 tbsp flour
• ½ liter of milk
• 250 g cannelloni (without pre-cooking)
• 1 chili pepper(s), dried

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Clean the mushrooms, halve them, and slice them thinly. Clean and wash the spring onions, then slice them into thin rings, including the tender green parts. Peel and finely chop the garlic. Heat the oil. Sauté the mushrooms vigorously, stirring constantly. Then add the onion rings and garlic and sauté briefly. Transfer to a bowl. Dice the mozzarella and add it to the mushrooms along with 100g of Parmesan and the pine nuts. Season with salt, pepper, and thyme. Preheat the oven to 200°C. For the sauce, melt the butter and sauté the flour in it. Pour in the milk, stirring constantly. Then simmer for 10 minutes, seasoning with salt and pepper. Fill the cannelloni with the mushroom mixture and place in an ovenproof dish. Pour the sauce over the mushrooms, crumble the chili pepper, and sprinkle with the remaining Parmesan. Bake the cannelloni in the oven for about 30 minutes, until the rolls are cooked and the surface is crispy brown.