Mushroom and Vegetable loaded Cannelloni in Fragrant White sauce
A wonderful, healthy and vegetarian recipe for this Italian classic. Always seems to taste even better the next day - that is if you can save any left overs!
Ingredients
For the Filling
- 5 Giant field mushrooms or 10 medium sized ones chopped in small cubes
- 1 medium brown onion diced
- ½ cup kale finely chopped
- 2 clove garlic minced
- 1 carrot grated
- 1 zucchini grated and squeezed to get all the water out
- 200 grams ricotta cheese
- 1 tsp chilli powder
- 1 tsp turmeric powder
- 1 tbsp. Italian herbs mix
- 1 tbsp. olive oil for frying
- Salt and paper to taste
White sauce
- 1 tbsp. salted butter
- 1 tsp olive oil
- 1 cup whole wheat flour
- ½ small brown onion finely diced
- 1 clove garlic minced
- 1 tsp chilli flakes
- 1 tsp dried italian herbs
- 3 cups of full cream milk
- Water – as needed
- ½ cup sharp cheddar cheese grated
- Fresh parsley finely chopped
- Salt and paper to taste
Cannelloni
- 1 pack dried cannelloni tubes
- 1 – 1 1/2 cup mozzarella cheese shredded
- More fresh parsley for garnish
- Panko or normal bread crumbs to top
Instructions
Method For the filling
- 1. Chop all your vegetables, heat the oil in a pan and sweat the onion and garlic. Then add the mushrooms to soften. Add salt in layers as mushrooms are little sponges! Add a little salt when you first add the mushrooms, and then repeat a bit later.2. Once all mushrooms are soft and cooking, add the finely chopped kale to add more nutrients. Once wilted, follow with grated carrot and squeezed zucchini. Add the second layer of salt.3. Add the chilli, turmeric and black pepper. Let the moisture evaporate if there be any, then add the Italian herbs and stir. Take off of the heat once done. Keep aside to cool. Once cool enough to handle, add the ricotta cheese and mix well.
For the white sauce
- 1. In a heavy bottomed pan, add the butter along with the olive oil to prevent the butter burning. 2. As it melts and starts to bubble, add onion and garlic, also the red chili flakes as the onions start to turn golden. 3. Add the whole-wheat flour. (I use a mixed flour that is fortified with oats, lentils and so forth. Again, more nutritional value.) 4. Stir with a whisk to prevent lumps. Once the flour is all coated in the oils and is smelling roasted, add full cream milk in a stream. Continue to stir it in. Once thick, add some more until all used. Feel free to add more water to get the desired consistency of the sauce. 5. Add salt and paper and dried herbs. 6. Add the cheese, stir and melt. Switch the heat off.
Cannelloni
- 1. Prepare an oven proof baking dish, layer the bottom with a thin coat of the white sauce to prevent anything sticking.2. Stuff the cannelloni tubes with the cooled stuffing and layer in a row. Top with the remaining sauce and top with the cheese and bread crumbs.3. Bake on 200 c for half an hour or until soft and golden on top.
Notes
Rest for a little while to cool. Enjoy with a salad. We had this salad!! It is absolutely amazing!
Let me know how you liked this twist on the traditional cannelloni and if you have any other variations!