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Mushroom Cannelloni In A Goat Cheese Tarragon Cream Sauce

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Ingredients
  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
  Salt 1 Tablespoon
  Pepper 1 Teaspoon
  35% cream 2 Cup (32 tbs)
  Goat cheese 1⁄2 Cup (8 tbs)
  Mozzarella cheese 1 Cup (16 tbs), grated
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Mushroom, Vegetable
Restriction: 
High Fiber, High Protein
Servings: 
4
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