The perfect comfort food: cannelloni shells stuffed with béchamel sauce, mushrooms and a touch of saffron! DELISH!
Ingredients
For 2 people:
7Cannelloni shells
For the mushrooms:
a drizzleExtra virgin olive oil
a cloveGarlic
300 grChampignon mushrooms (button mushrooms)
a few leavesParsley (fresh)
a pinchSalt
For the bechamel:
25 grHigh quality butter
25 grFlour
250 grMilk
a pinchNutmeg
a pinchSalt
a pinchSaffron powder
To top the cannelloni:
Sun-dried tomatoes (in oil)to taste
Breadcrumbs (or parmesan cheese)to taste
Instructions
For the béchamel:
In a pot, melt the butter at low heat then add the flour and whisk to obtain the roux.
Add milk while stirring with your whisk.
Add a pinch of nutmeg and salt and cook until it thickens. Cover and set aside.
For the mushrooms:
In a pan, heat a drizzle of oil and let the garlic clove turn golden.
Add the clean mushrooms and parsley, and cook for about 10 minutes at medium heat. Stir every now and then.
Add a pinch of salt and turn off the heat.
Preheat the oven at 200°C (400°F)
Using a food processor, blend the mushrooms roughly until minced (not creamy!!!)
Make the filling:
Divide the béchamel sauce in 2 parts and add a pinch of saffron powder to one half. Stir.
Combine the mushrooms with the saffron béchamel.
Put a tablespoon of the white béchamel all over the bottom of a casserole dish (see notes on the post).
Fill each cannelloni shell with some mushroom filling, using a plastic piping bag and progressively add them to the casserole.
Top the cannelloni with the white béchamel then add some breadcrumbs and minced sun-dried tomatoes on top and bake for 30 minutes or until golden brown.