Mushroom Cannelloni in a Goat Cheese Tarragon Cream Sauce
|Fresh lasagna pasta sheets||360 Gram (1 Package)|
|Vegetable oil||1 Tablespoon|
|Fresh mushrooms||1 1⁄2 Pound, sliced|
|Red onion||1 , diced|
|Garlic||4 Clove (20 gm), finely chopped|
|Tarragon||1⁄4 Cup (4 tbs), finely chopped|
|Red wine||1⁄2 Cup (8 tbs)|
|Walnuts||1⁄2 Cup (8 tbs), chopped and toasted|
|Sun-dried tomatoes||1⁄4 Cup (4 tbs), diced|
|35% cream||2 Cup (32 tbs)|
|Goat cheese||1⁄2 Cup (8 tbs)|
|Mozzarella cheese||1 Cup (16 tbs), grated|
Prepare pasta sheets according to package directions to make Cannelloni.
Heat oil in a large skillet over medium-high heat; add mushrooms, onion, garlic and 2 tbsp of tarragon; cook and stir for 4-5 minutes or until mushroom liquid has evaporated. Add the red wine, ½ tsp salt and ½ tsp pepper; cook and stir the mixture until the wine is reduced and most of the liquid has evaporated. Remove from heat and add walnuts and sun-dried tomatoes. Set mixture aside.
In a medium saucepan, over medium heat, bring cream to a boil. Add the goat cheese and stir until all the cheese is melted. Remove from heat and stir in the remaining 2 tbsp of tarragon, and remaining salt and pepper.
Preheat oven to 350°F (180°C). Cut each pasta sheet in half vertically; place approximately ½ cup of mushroom mixture across each sheet; roll each sheet into cylinder shaped tubes. Place tubes in a lightly greased 13 X 9€ (33 X 23 cm) pan; pour goat cheese tarragon cream sauce over the cannelloni. Top with mozzarella cheese. Bake for 15 €“ 20 minutes or until cheese is golden brown
Place 2 Fresh Mushroom Cannelloni tubes on a plate and serve with the Goat Cheese Tarragon Cream Sauce poured over top and on the side.