Cannelloni with oyster mushrooms and ricotta
3 servings
70 minutes
Cannelloni with oyster mushrooms and ricotta is an exquisite dish of European cuisine that combines the tenderness of pasta with the rich flavor of mushrooms and creamy ricotta. This recipe is inspired by Italian traditions, where cannelloni symbolize cozy family dinners. Sautéed in olive oil, the mushrooms and onions create a fragrant filling base, complemented by velvety ricotta and subtle notes of parmesan. The béchamel sauce adds creaminess to the dish, binding the flavors into a harmonious ensemble. Baked to a golden crust, these cannelloni melt in your mouth, revealing a full palette of tastes. Perfect for both festive dinners and cozy evenings with a glass of white wine. Enjoy!
1
For the filling: chop the onion and mushrooms, then sauté in olive oil for 10 minutes over medium heat.
- Onion: 50 g
- Oyster mushrooms: 300 g
- Olive oil: 2 tablespoons
2
Mix ricotta, mushrooms with onions, and half of the pre-grated parmesan in a bowl. The filling is ready.
- Ricotta cheese: 250 g
- Oyster mushrooms: 300 g
- Onion: 50 g
- Parmesan (Parmigiano Reggiano): 100 g
3
For béchamel sauce: melt butter in a pan. Add flour to the butter and sauté for 1 minute while stirring. Pour hot milk into the pan with flour and butter and mix well. Cook until moderately thickened. At the end, add ground nutmeg to taste.
- Butter: 50 g
- Wheat flour: 2 tablespoons
- Milk: 3 glasss
- Ground nutmeg: to taste
4
Fill the bottom of the mold with half of the béchamel sauce.
- Milk: 3 glasss
5
Fill the dry cannelloni with filling (I used Barilla, honestly I 'stuffed' it with my fingers. A teaspoon is not very convenient).
- Cannelloni pasta: 8 pieces
- Ricotta cheese: 250 g
6
Place the cannelloni in a dish. Pour the remaining sauce on top and sprinkle with parmesan. Send to a preheated oven at 180 degrees for 35 minutes.
- Milk: 3 glasss
- Parmesan (Parmigiano Reggiano): 100 g
