Double mushroom cannelloni
- 1 kg white button mushrooms
- 500 g minced meat
- 250–300 g plain tomato sauce
- 250 g cannelloni
- 1 onion
- grated cheese
- oil, salt and pepper
Divide the mushrooms into two equal portions. Cut one half into slices and finely dice the other half.
Season the sliced mushrooms with salt and pepper and fry in a little oil until brown, allowing all the liquid to evaporate (8 to 10 minutes). Stir in the tomato sauce and season with garlic and oregano, adding a little salt if necessary. If the sauce is too thick, it can be diluted with a little water. Bring the sauce to the boil, stirring constantly, then set to one side.
Finely chop the onion and fry in a little oil. Add the minced meat to the pan and fry. Season with salt and pepper, add a little water, and leave to simmer. When the meat is done, add the finely diced mushrooms to the pan and allow to cook. Use this mixture to fill the cannelloni. Spread a layer of the tomato and mushroom sauce over the base of an ovenproof dish and carefully arrange the pasta tubes on top, then cover with a generous layer of sauce.
Sprinkle with grated cheese and bake at 180°C for 30 minutes. Delicious served with a fresh salad.
An impressive-looking dish that’s not as complicated as you might think!