Mushroom Cannelloni |
Yield:4
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INGREDIENTS: |
| 12 oz |
crimini mushrooms, finely chopped |
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| 1 |
medium onion, finely chopped |
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| 1 |
garlic clove, crushed |
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| 1 tbsp |
chopped fresh thyme |
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| 1/2 tsp |
ground nutmeg |
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| 4 tbsp |
dry white wine |
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| 4 tbsp |
fresh white bread crumbs |
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| 12 |
dried 'quick-cook' cannelloni |
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salt and pepper |
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| OPTIONAL |
Parmesan cheese shavings, to garnish |
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FOR THE TOMATO SAUCE |
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| 1 |
large red bell pepper |
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| 3/4 cup |
dry white wine |
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| 2 cups |
sieved tomatoes |
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| 2 tbsp |
tomato paste |
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| 2 |
bay leaves |
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| 1 tsp |
superfine sugar |
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| DIRECTIONS: |
- Preheat the oven to 400`F. Place the mushrooms, onions, and garlic in a pan. Stir in the thyme, nutmeg, and 4 tbsp wine. Bring to a boil, cover, and simmer for 10 minutes. Stir in the bread crumbs to bind the mixture and season.
- Leave to cool for 10 minutes.
- Preheat the broiler. For the sauce, halve and seed the bell pepper, place on the broiler rack, and cook for 8-10 minutes, until charred. Let cool.
- Once the bell pepper has cooled, peel off the charred skin. Chop the flesh and place in a food processor with the wine. Blend until smooth and pour into a pan.
- Mix the remaining sauce ingredients with the bell pepper and wine and season. Bring to a boil and simmer for 10 minutes. Discard the bay leaves.
- Cover the base of an ovenproof dish with a thin layer of sauce. Fill the cannelloni with the mushroom mixture and place in a dish.
- Spoon the remaining sauce on top, cover with foil, and bake for 35-40 minutes. Garnish with shavings of Parmesan (if using) and serve.
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www.CookingWithRenaLee.com |
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