Sig's Spinach and Mushroom Cannelloni

Name: Sig's Spinach and Mushroom Cannelloni
Total time: 1500 s
Yield: 6 servings
Cuisine: American
Ingredients: 3 tbsp extra virgin olive oil; 2 shallots, very finely chopped; 1 onion, very finely chopped; 1 large clove of garlic, crushed or chopped; 500 grams mushrooms of choice, I use wild or brown cepe; 18 cannelloni tubes; 1 tbsp fresh coriander,chopped; 3 tbsp fresh parsley,chopped; 400 grams spinach, wilted and squeezed dry; 100 ml fresh double or heavy cream; 40 grams butter,spreadable; 4 tbsp Parmesan,finely

Sigrun @sigrun

German, living in England

These are great :-) (L)

Sigrun @sigrun

German, living in England

These are great :-) (L)

Saved

Ingredients

25 mins

6 servings

3 tbspextra virgin olive oil
2shallots, very finely chopped
1onion, very finely chopped
1large clove of garlic, crushed or chopped
500 gramsmushrooms of choice, I use wild or brown cepe
18cannelloni tubes
1 tbspfresh coriander,chopped
3 tbspfresh parsley,chopped
400 gramsspinach, wilted and squeezed dry
100 mlfresh double or heavy cream
40 gramsbutter,spreadable
4 tbspParmesan,finely

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Steps

25 mins

1

Preheat oven to 200C / 400°F / gas 6
2

Heat oil in casserole, add the onions and shallots, cook for a little while stirring so that they don't burn.
3

Now add mushrooms and garlic cook until all liquid has been absorbed, seaso with salt and pepper, add parsley and cream, reduce until most cream is gone
4

In a pot with boiling water wilt the spinach, for 1 minute, drain, cool and squeeze out all water.Chop finely add to mushroom mix..
5

Cook cannelloni as per given instruction, drain and pat dry
6

Cool slighty then fill them with the spinach and mushroom mix, I use teaspoon.
7

Place in a buttered oven proof dish, sprinkle with Parmesan and little dots of butter.
8

Cook for about 10-15 minutes and serve hot.