Cannelloni with shiitake cream sauce
easy
60 mins
60 mins
Ingredients
- 750 g Broccoli
- 3/8 l Vegetable broth (instant)
- 250 g Whipped cream
- 2 Eggs (size M)
- 5 TABLESPOONS Breadcrumbs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 12 Cannelloni rolls
- 2 Onions
- 100 g streaky smoked bacon
- 500 g Shiitake mushrooms
- 25 g Butter or margarine
- 25 g Flour
- 1 collar curly parsley
- 7-10 Tbsp Grease
Directions
- 1
Clean and wash broccoli and cut into florets. Add broccoli to the boiling broth and cook for eight minutes. Drain the broccoli, catch the broth and rinse the florets in cold water. Finely mash the broccoli.
- 2
Mix the puree, three tablespoons of cream, eggs and breadcrumbs. Season to taste with salt and pepper. Put it into a piping bag with a large perforated spout and fill cannelloni with it. Peel onions. Chop onions and bacon finely.
- 3
Clean the mushrooms and cut them in half or quarters depending on size. Heat the fat in a saucepan. Brown the mushrooms all around, take them out and put them aside. Add bacon and onions to the fat and fry in it.
- 4
Add flour to the pot and sauté while stirring. Deglaze with the stock and the remaining cream and bring to the boil. Let the sauce simmer for five minutes. Wash the parsley and chop coarsely except for something to garnish.
- 5
Add 2/3 of the chopped parsley and mushrooms to the sauce and season to taste. Place the cannelloni in a greased casserole dish. Add the sauce. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 30 minutes.
- 6
Arrange some cannelloni with some sauce and serve garnished with the remaining parsley leaves and chopped parsley.
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