Shiitake & Cheese Cannelloni
|Dried shiitake mushrooms||2 Ounce|
|Button mushrooms||1 1⁄2 Pound, thinly sliced|
|Garlic||1 Clove (5 gm), minced or pressed|
|White wine vinegar||3 Tablespoon|
|Soy sauce||1 1⁄2 Tablespoon|
|Dry sherry||2⁄3 Cup (10.67 tbs)|
|Minced ginger||1 1⁄2 Tablespoon|
|Dry mustard||1 1⁄4 Teaspoon|
|Ground coriander||1 3⁄4 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Regular strength chicken broth||1 1⁄2 Cup (24 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Minister cheese||12 Ounce, shredded|
|Egg roll wrappers||8 (Each About 6 Inches Square)|
In a medium-size bowl, soak shiitake mushrooms in warm water to cover until soft and pliable (20 to 30 minutes).
Drain and rinse well.
Cut off and discard stems; set aside 8 small caps for garnish.
Thinly slice remaining caps and add to sliced button mushrooms.
Melt 1/4 cup of the butter in a 5- to 6-quart pan over medium-high heat.
Add sliced mushrooms and garlic; cook, stirring often, until liquid has evaporated and mushrooms are browned (about 25 minutes).
Add vinegar, soy, 1/3 cup of the sherry, 1 tablespoon of the ginger, 3/4 teaspoon of the mustard, and 1 teaspoon of the coriander.
Cook, stirring, until liquid has evaporated (about 5 minutes); set aside.
Melt remaining 3 tablespoons butter in a 3- to 4-quart pan over medium-high heat.
Blend in flour, remaining 1 1/2 teaspoons ginger, remaining 1/2 teaspoon mustard, and remaining 3/4 teaspoon coriander.
Cook, stirring constantly, until bubbly.
Remove from heat and gradually stir in broth and milk.
Return to heat and continue to cook, stirring, until sauce comes to a rapid boil (about 3 minutes).
Remove from heat and add 2 cups of the cheese and remaining 1/3 cup sherry; stir until cheese is melted.
Mix 1 cup of the sauce into mushrooms.
Place egg roll wrappers on a flat surface.
Spoon an eighth of the mushroom mixture along one end of each, then roll up wrapper from that end to enclose filling.
Spread 1/2 cup of the sauce in a 9-by 13-inch baking dish; place cannelloni in sauce, side by side and seam side down.
Spoon remaining sauce evenly over cannelloni to cover; sprinkle with remaining 1 cup cheese.
Garnish with reserved shiitake caps.
(At this point, you may cover and refrigerate for up to 1 day.) Bake, uncovered, in a 425° oven until cannelloni are hot in center and sauce is bubbly (10 to 20 minutes).