Cannelloni with Mushroom Filling in Broth
Cannelloni with mushroom filling in broth is a recipe featuring fresh ingredients from the broths category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g mixed mushrooms (e.g., enoki, trumpet, porcini, chestnut)
- 1 Garlic clove
- olive oil
- 1 tbsp freshly chopped parsley
- Salt
- pepper (ground)
- 4 lasagna sheets
- 800 ml beef broth
Instructions
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1.
Clean the mushrooms, grate them, and cut 2/3 into small cubes. Peel and finely chop the garlic. In a hot pan with 1 tbsp oil, sauté the garlic until translucent. Add the mushroom cubes and cook until the released liquid evaporates. Stir in parsley and season with salt and pepper.
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2.
Cook the lasagna sheets in boiling salted water al dente, remove, rinse with cold water, and pat dry. Cut lengthwise into 4 cm wide strips. Spread the mushroom mixture on each strip, roll up, and set aside. Heat the broth; pour over two rolls per serving and distribute remaining mushrooms on a plate, then ladle hot broth over them. Serve immediately.
