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Shiitake & Cheese Cannelloni

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  Dried shiitake mushrooms 2 Ounce
  Button mushrooms 1 1⁄2 Pound, thinly sliced
  Butter/Margarine 7 Tablespoon
  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).

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3066 Calories from Fat 1840

% Daily Value*

Total Fat 210 g322.9%

Saturated Fat 129.6 g648.2%

Trans Fat 0 g

Cholesterol 606.3 mg202.1%

Sodium 5872.3 mg244.7%

Total Carbohydrates 173 g57.8%

Dietary Fiber 19.9 g79.6%

Sugars 25.7 g

Protein 133 g265.6%

Vitamin A 124.3% Vitamin C 35.1%

Calcium 281.8% Iron 72%

*Based on a 2000 Calorie diet

Shiitake & Cheese Cannelloni Recipe