Ingredients
1 tbsp (15 mL) olive oil
1 lb (500 g) mixed mushrooms (such as cremini, shiitake and oyster), sliced
2 cloves garlic, minced1 tsp (5 mL) chopped fresh thyme
1/4 tsp (1 mL) each salt and freshly ground pepper
1 tub (475 g) ricotta cheese
2 egg yolks
1 tsp (5 mL) truffle oil
20 Italpasta oven-ready cannelloni
2 tbsp (30 mL) Parmesan cheese
2 tbsp (30 mL) chopped fresh parsley
Truffle Béchamel Sauce:
3 tbsp (45 mL) butter
1/2 cup (125 mL) finely minced onion
3 tbsp (45 mL) all-purpose flour
3 1/2 cups (875 mL) milk
1 tsp (5 mL) truffle oil
3/4 tsp (4 mL) each salt and freshly ground pepper
Pinch freshly ground nutmeg
Steps
- Truffle Béchamel Sauce: In saucepan, melt butter over medium heat; cook onion for 5 to 6 minutes or until soft and lightly golden. Sprinkle in flour; cook, stirring, for 2 minutes or until smooth. Slowly whisk in milk until smooth; bring to boil, stirring constantly. Cook, stirring frequently, for 6 to 8 minutes or until sauce thickens slightly; stir in truffle oil, salt, pepper and nutmeg.
- Preheat oven to 350°F (180°C). Grease glass 11- x 7-inch (28 x 18 cm) baking dish; spread 2/3 cup (150 mL) Truffle Béchamel Sauce over bottom of dish.
- Meanwhile, in large skillet, heat oil over medium heat; cook mushrooms, garlic, thyme, salt and pepper for 5 to 8 minutes or until golden brown. Let cool slightly.
- Stir ricotta, egg yolks, truffle oil and 1/4 cup (60 mL) Truffle Béchamel Sauce into mushroom mixture. Pipe filling into cannelloni; arrange in double layer in prepared baking dish. Spoon remaining Truffle Béchamel Sauce over top; sprinkle with Parmesan cheese.
- Cover and bake for 15 minutes; remove cover and bake for 3 minutes or until top is golden brown. Sprinkle with parsley.
Nutritional Information
Per 1/8 recipe:
Calories 390; Fat 19 g; Cholesterol 100 mg; Sodium 450 mg; Carbohydrate 37 g; Fibre 2 g; Sugars 8 g; Protein 18 g