John Myers
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Cannelloni with Mushroom Filling
The perfect cannelloni with mushroom filling recipe with a picture and simple step-by-step instructions.
dough
- 5 tbsp Flour – heaped tbsp
- 1 Egg
- 1 tbsp Rapeseed oil
- Salt
- 120 ml Water
filling
- 600 g Mushrooms – here golden boletus, goat lip, red-footed boletus
- 1 Onion
- 2 Toes Garlic
- Salt pepper
- Butter
- Some sour cream
- 80 g Camenbert
sauce
- Tomato paste
- 4 Tomatoes
- 1 small Onion
- 2 Toes Garlic
- Sugar, salt, pepper, some chopped parsley
- Olive oil
Covering
- 120 g Gouda cheese
- 1 tbsp Breadcrumbs or breadcrumbs
- Flat leaf parsley
- Dough: Put flour on the work surface and make a well in it. Put the egg, oil, salt and water in the well and slowly work into the flour. Knead the dough (at least 6 minutes) until an elastic ball is formed. Let the dough rest for about 30 minutes.
- Clean the mushrooms and cut into smaller pieces. Finely dice the onion and garlic. Fry the mushrooms in butter, add onion and garlic and season with salt and pepper. Tear the camembert into smaller pieces and mix with the mushrooms, stir in the sour cream.
- 3rd sauce: Lightly toast the tomato paste with sugar, season with salt and pepper. Cut the tomatoes into pieces and add them. Mix with a little water to a thick sauce. Stir in a dash of olive oil.
- Lightly grease two casserole dishes and pour a dollop of sauce into each dish.
- Divide the dough into 6 – 8 pieces and roll them out as thinly as possible. Spread the mushroom mixture on the dough and shape the dough into rolls. Place the rolls in the molds with the “seam” facing down. Spread the tomato sauce, if possible also put something between the rolling pin. Top with the Gouda cheese and sprinkle with breadcrumbs.
- Bake in the oven at 180 – 200 ° until golden brown.
- After baking, sprinkle the cannelloni with finely chopped parsley. Finished. A colorful salad goes well with it.
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