Leek and Mushroom Cannelloni
Indulge in the comforting flavors of this Creamy Leek and Mushroom Cannelloni. Perfect as a hearty main or a sumptuous side, this dish pairs exquisitely with a crisp salad. It's a simple yet sophisticated recipe that's sure to impress.
Ingredients
- 2 Leeks medium size
- 14 oz ( 400g) Champignons
- 1 tsp. Salt
- 1/4 tsp. Ground Black Pepper
- Dry Cannelloni Tubes 14-16 pieces
Béchamel
- 4 tbsp (40g) Butter
- 1/3 cup (40g) Plain Flour
- 2 cups (500ml) Milk
- Salt and White Pepper to taste
Instructions
- Begin by thoroughly cleaning the leeks. Slice them into rounds and gently sauté in a drizzle of oil until they become tender.
- Add the mushrooms to the pan, seasoning with salt and pepper. Sauté together until the mushrooms are tender, about 10-15 minutes.
- Allow the mixture to cool slightly before transferring to a chopping board. Give it a rough chop.
- Carefully spoon the filling into the cannelloni tubes and arrange them in a lightly greased casserole dish
- For the béchamel, melt butter in a saucepan, then whisk in the flour. Cook this mixture gently until it's golden and nutty. Gradually pour in the milk, constantly stirring to create a silky, lump-free sauce. Season to taste.
- Coat the cannelloni with the béchamel sauce. Bake in a preheated oven at 200°C (392°F) for about 45 minutes, or until golden and bubbly.