MUSHROOM CANNELLONI
Provided by Jamie Oliver
Categories Cheap & cheerful 7 Ways Mushroom Cheap & cheerful
Time 1h40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C/350°F/gas 4.
- Peel the onions and garlic, then pulse until very fine in a food processor.
- Tip into a large casserole pan on a medium-high heat with 1 tablespoon of olive oil. Trim, wash, pulse and add the leeks. Saving 2 mushrooms for later, pulse the rest and stir into the pan. Cook it all for 15 minutes, stirring regularly, then season to perfection and turn the heat off.
- Meanwhile, for the sauce, pour 3 tablespoons of oil into a separate pan on a medium heat. Whisk in the flour for 2 minutes, then gradually whisk in the milk. Simmer for 5 minutes, or until thickened, then grate in the cheese and season to perfection.
- Pour one third of the sauce into a 25cm x 30cm roasting tray. As soon as the filling is cool enough to work with, push both ends of each pasta tube into it to fill, lining them up in the tray as you go. Pour over the rest of the sauce, then finely slice the reserved mushrooms and use them to decorate the top.
- Drizzle with 1 tablespoon of oil and bake for 45 minutes, or until golden and cooked through.
Nutrition Facts : Calories 489 calories, Fat 22.4 g fat, SaturatedFat 8 g saturated fat, Protein 20.6 g protein, Carbohydrate 53 g carbohydrate, Sugar 13 g sugar, Sodium 0.7 g salt, Fiber 3.6 g fibre
WILD MUSHROOM CANNELLONI WITH BASIL ALFREDO SAUCE
Provided by zagykob
Time 2h
Yield 6
Number Of Ingredients 24
Steps:
- Preheat oven to 325 degrees F. Cook pasta according to package directions. Drain and rinse under cold water. Drain well and set aside. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add shallots and garlic, then saute for 1 minute. Add mushrooms and cook for 5 minutes or until liquid almost evaporates. Add green onions, bell peppers, and vinegar. Saute for 2 minutes. Remove mushroom mixture from heat and stir in chopped parsley, oregano and thyme. Cool. Stir in Mozzarella cheese. Spoon about 1/3 cup mushroom mixture into each cannelloni shell. Arrange stuffed shells in a 13 x 9 inch baking dish coated with cooking spray. Combine Alfredo sauce and basil, and pour over stuffed shells. Cover shells with foil and bake at 325 degrees F for 20 minutes or until thoroughly heated. Sprinkle tomato and Parmesan cheese over shells and garnish with parsley sprigs, if desired.
LINGUINE WITH WILD MUSHROOM ALFREDO
From Vegetarian Times, here is a new take on the classic Alfredo Sauce with 3 different kinds of mushrooms which makes a light but appetizing sauce. Proof that an appetizing sauce does not have to be a "heart attack on a plate". For a low sodium version, add the juice of 1 lemon to the sauce a few minutes before serving, and omit the salt.
Provided by Miss Annie
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook linguine in 3 qts.
- boiling water until al dente, about 8-10 minutes.
- Drain.
- In another large saucepan, heat the oil and wine over medium high heat.
- Add mushrooms and garlic, and cook for 6-8 minutes, stirring often.
- Stir in the milk, parsley, mustard, thyme, pepper, and salt; bring to a gentle simmer over medium heat.
- Combine cornstarch and water until smooth.
- Stir into the mushroom sauce and return to a gentle simmer.
- Fold in the cooked linguine.
- Cook for about 1 minute more over low heat, stirring frequently.
- Transfer to warm serving plates and serve immediately.
Nutrition Facts : Calories 357.6, Fat 6.1, SaturatedFat 1.5, Cholesterol 6.1, Sodium 423.2, Carbohydrate 61.5, Fiber 4.1, Sugar 10.5, Protein 15.3
MUSHROOM RAVIOLI WITH ALFREDO SAUCE
I made a few alterations to Cyn's Wild Mushroom Ravioli, which are AWESOME. I decided to post mine too!
Provided by manushag
Categories Vegetable
Time 33m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Saute shallot and mushrooms in butter.
- Add garlic, white wine, salt and pepper and reduce for a couple of minutes.
- Cool and add cheeses.
- Pulse a few times in food processer.
- Wet edges of one wonton wrapper.
- Put a spoonful of filling in center and top with another wonton wrapper. If you need alot, make a triangle with one wrapper and you will end up with about 50 ravioli.
- Press edges together, trying not to allow any air to remain inside ravioli. I sometimes cut with a 3" round cookie cutter, or you can leave it square.
- Place on tray sprinkled with corn meal and allow to dry for an hour before dropping in boiling salted water.
- When ravioli floats it is done. Takes about 3 minutes.
- In the meantime, Heat up Alfredo Sauce ingredients until cheese melts. I also add any remaining mushroom filling to sauce.
- Serve and enjoy.
BEEF CANNELLONI
This is easier than you think to make and is so delicious, make double and pop one in the freezer
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 2h5m
Number Of Ingredients 12
Steps:
- For the filling, dry-fry the beef in a non-stick pan on a medium-high heat, breaking up with a wooden spoon until browned - about 10 mins. Remove and set aside. Add the oil and cook the onion for 5 mins, until soft. Add the garlic for 1 min more, then tip in the beef and 1½ jars of the passata sauce and the sugar. Simmer for 20 mins while you make the white sauce.
- Heat the butter in a small pan. When foaming, stir in the flour for 1 min. Add the milk gradually, stirring all the time to achieve a lump-free sauce, then bubble for 2 mins while stirring. Remove from the heat and stir in the soft cheese with seasoning until dissolved. Set aside, covered with cling film to stop a skin forming.
- To assemble, pour the remaining tomato sauce into the base of 2-3 large baking dishes or 12 individual ovenproof dishes or foil containers. Spoon the beef into the cannelloni tubes using a teaspoon and lay on top of the sauce. Pour on the white sauce, then sprinkle with Parmesan. If freezing, allow to cool, then freeze wrapped well in cling film. To eat straight away, heat oven to 200C/180C fan/gas 6 and cook for 40-45 mins until the pasta is tender and topping golden. Defrost frozen cannelloni thoroughly, then cook as above for 50 mins-55 mins (or see tip).
Nutrition Facts : Calories 479 calories, Fat 23 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 1.28 milligram of sodium
RAVIOLI WITH A WILD MUSHROOM CREAMY ALFREDO SAUCE
My daughters and I are total Twilight fanatics. To celebrate the release of the dvd, we all got together for dinner before watching the movie. For the entree, a recipe for some type of Mushroom Ravioli was a natural choice since this is what Bella ordered when Edward took her to dinner. After searching online, I found a casserole type recipe for ravioli that had a mushroom sauce. A salad and Recipe #362337, named after the color of Edward's eyes, completed the meal. We thought the original recipe as written was a little on the bland side. So I went to the Italian forum asking for help with the recipe and Chef Dee514 was kind enough to give me suggestions for the recipe. I have now made the recipe incorporating her ideas and although it wasn't suggested, I did opt to leave in the container of alfredo sauce. Much better than the original recipe I had posted and I hope you'll think so too! Huge thanks and hugs to Dee514 for all her help!! :)
Provided by Dreamgoddess
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a large skillet and cook until golden.
- Add mushrooms; cover the pan and cook the mushrooms for 5-10 minutes or until the juices are released.
- Add the shallots and garlic; saute for 5 more minutes.
- Add the tarragon and white wine (I used Sutter Home Chardonnay); simmer for 5 minutes.
- Pour in the heavy cream; cook and stir on medium heat until the sauce begins to thicken.
- When the sauce begins to thicken, add in the alfredo sauce and nutmeg.
- Simmer until heated through and then gently stir in the chicken and white pepper.
- Cook for 5 minutes; taste and adjust spices.
- Simmer over low heat while cooking the ravioli.
- Cook the ravioli according to the package directions; drain well and transfer to either a serving dish or you can go ahead and plate the ravioli.
- Pour sauce over the top of the ravioli.
- Garnish with freshly grated parmesan before serving.
- Note: Although we loved the flavor of the added alfredo sauce, if you would like to omit it, the amount of white wine could be increased to 1/2 cup and the heavy cream to 1 1/2 cup.
Nutrition Facts : Calories 380.9, Fat 31.7, SaturatedFat 17.5, Cholesterol 135.6, Sodium 91.4, Carbohydrate 3.9, Fiber 0.2, Sugar 0.6, Protein 17.1
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