Cannelloni with Porcini Mushrooms and Turkey
A stunning dish — tender and aromatic cannelloni! Porcini mushrooms can be replaced with any others of your choice. Frozen mushrooms should be defrosted beforehand, removing excess liquid. Also, chicken fillet may be used instead of turkey meat. The recipe is for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- cannelloni 200-250 g
- turkey fillet 500 g
- porcini mushrooms 300 g
- onion 150 g
- cheese 150 g
- vegetable oil
- salt
- pepper
- milk 1 l
- butter 50 g
- flour 3 tbsp
- salt
- pepper
Instructions
Step 1 of 15
Finely chop the onion.
Step 2 of 15
Pass the turkey meat through a meat grinder.
Step 3 of 15
Cut the mushrooms into small pieces.
Step 4 of 15
Sauté the onion in vegetable oil.
Step 5 of 15
Add the mushrooms to the onion, salt and pepper. Cook for 10 minutes.
Step 6 of 15
Add the minced meat. Fry for 20–25 minutes, then let it cool.
Step 7 of 15
Stuff the cannelloni with the prepared filling.
Preparing Béchamel Sauce
Step 8 of 15
Melt the butter.
Step 9 of 15
Stir in the flour and sauté slightly.
Step 10 of 15
Pour in the milk, add salt and pepper. Cook until thickened (the sauce should have a consistency like liquid sour cream).
Step 11 of 15
Grate the cheese using a medium grater.
Step 12 of 15
Pour half of the béchamel sauce into the bottom of a baking pan (size 25×35 cm).
Step 13 of 15
Arrange the cannelloni.
Step 14 of 15
Pour over the remaining sauce and place in the oven. Bake at 180 degrees for 30 minutes.
Step 15 of 15
Sprinkle with grated cheese and bake for 10–15 minutes.