Mushroom Cannelloni
Tarragon and pasta don't normally go together well...but they do in this Mushroom Cannelloni dish. Fabulously tasty and easy to make it is a brilliant winter meal!
Ingredients
- 50ml olive oil
- 1 onion, peeled blitzed
- 3 cloves garlic peeled and blitzed
- 1 kilo chest nut mushrooms, blitzed
- 1 small bunch tarragon chopped
- 10 dry cannelloni
- 100g creme fraiche
- 300ml double cream
- pinch of nutmeg
- 2 balls mozzarella, sliced
Topping:
- 1 small bunch tarragon torn
- 300g wild mushrooms
- Salt and pepper
- Toasted Hazelnuts
Method
Pre-heat the oven to 180c.
In a pan, fry the onions and garlic in oil for 5 minutes then add the mushrooms and dry fry for 2 minutes. Beat in the creme fraiche, season and put into a piping bag.
Fill each tube with the mix and place into a large oven proof dish. Top with cream and tarragon, dot with mozzarella and bake for 20 minutes.
Fry the wild mushrooms in butter, season, pop on top. Sprinkle over fresh tarragon and toasted hazelnuts, drizzle with olive oil.
Ingredients
- 50ml olive oil
- 1 onion, peeled blitzed
- 3 cloves garlic peeled and blitzed
- 1 kilo chest nut mushrooms, blitzed
- 1 small bunch tarragon chopped
- 10 dry cannelloni
- 100g creme fraiche
- 300ml double cream
- pinch of nutmeg
- 2 balls mozzarella, sliced
Topping:
- 1 small bunch tarragon torn
- 300g wild mushrooms
- Salt and pepper
- Toasted Hazelnuts
Method
Pre-heat the oven to 180c.
In a pan, fry the onions and garlic in oil for 5 minutes then add the mushrooms and dry fry for 2 minutes. Beat in the creme fraiche, season and put into a piping bag.
Fill each tube with the mix and place into a large oven proof dish. Top with cream and tarragon, dot with mozzarella and bake for 20 minutes.
Fry the wild mushrooms in butter, season, pop on top. Sprinkle over fresh tarragon and toasted hazelnuts, drizzle with olive oil.
