| This delicious dish is inspired by the fresh | | | | 2009. |
| mushrooms grown locally, year round. Not only is | | | | More delicious recipe ideas are available online at |
| it exploding with flavour, but it is balanced with a | | | | This delicious dish is inspired by the fresh |
| great source of protein and vitamins to make an | | | | mushrooms grown locally, year round. Not only is |
| excellent vegetarian meal. | | | | it exploding with flavour, but it is balanced with a |
| So tasty, and yet so easy to prepare. This meal | | | | great source of protein and vitamins to make an |
| is perfect for when you don't feel like spending a | | | | excellent vegetarian meal. |
| whole afternoon preparing dinner, but you still | | | | So tasty, and yet so easy to prepare. This meal |
| want to enjoy a fresh, hot, home cooked meal. | | | | is perfect for when you don't feel like spending a |
| Preparation Time: 30 minutes Cooking time: 30 | | | | whole afternoon preparing dinner, but you still |
| minutes Servings: 6 | | | | want to enjoy a fresh, hot, home cooked meal. |
| Ingredients | | | | Preparation Time: 30 minutesCooking time: 30 |
| 1 360g package fresh lasagna pasta sheets | | | | minutes Servings: 6 |
| 1 tbsp (15 mL) vegetable oil | | | | Ingredients |
| 1 1/2 lb (750 g) fresh mushrooms, sliced | | | | 1 360g package fresh lasagna pasta sheets |
| 1 red onion, diced | | | | 1 tbsp (15 mL) vegetable oil |
| 4 garlic cloves, finely chopped | | | | 1 1/2 lb (750 g) fresh mushrooms, sliced |
| 1/4 cup (50 mL) tarragon, finely chopped | | | | 1 red onion, diced |
| 1/2 cup (125 mL) red wine | | | | 4 garlic cloves, finely chopped |
| 1/2 cup (125 mL) walnuts, chopped and toasted | | | | 1/4 cup (50 mL) tarragon, finely chopped |
| 1/4 cup (50 mL) sun-dried tomatoes, diced | | | | 1/2 cup (125 mL) red wine |
| 1 tbsp (15 mL) salt | | | | 1/2 cup (125 mL) walnuts, chopped and toasted |
| 1 tsp (5 mL) pepper | | | | 1/4 cup (50 mL) sun-dried tomatoes, diced |
| 2 cups (500 mL) 35% cream | | | | 1 tbsp (15 mL) salt |
| 1/2 cup (125 mL) goat cheese | | | | 1 tsp (5 mL) pepper |
| 1 cup (250 mL) Mozzarella cheese, grated | | | | 2 cups (500 mL) 35% cream |
| Method | | | | 1/2 cup (125 mL) goat cheese |
| • Prepare pasta sheets according to package | | | | 1 cup (250 mL) Mozzarella cheese, grated |
| directions to make Cannelloni. | | | | Method |
| • Heat oil in a large skillet over medium-high | | | | • Prepare pasta sheets according to package |
| heat; add mushrooms, onion, garlic and 2 tbsp of | | | | directions to make Cannelloni. |
| tarragon; cook and stir for 4-5 minutes or until | | | | • Heat oil in a large skillet over medium-high |
| mushroom liquid has evaporated. Add the red | | | | heat; add mushrooms, onion, garlic and 2 tbsp of |
| wine, 1/2 tsp salt and 1/2 tsp pepper; cook and | | | | tarragon; cook and stir for 4-5 minutes or until |
| stir the mixture until the wine is reduced and | | | | mushroom liquid has evaporated. Add the red |
| most of the liquid has evaporated. Remove from | | | | wine, 1/2 tsp salt and 1/2 tsp pepper; cook and |
| heat and add walnuts and sun-dried tomatoes. Set | | | | stir the mixture until the wine is reduced and |
| mixture aside. | | | | most of the liquid has evaporated. Remove from |
| • In a medium saucepan, over medium heat, | | | | heat and add walnuts and sun-dried tomatoes. Set |
| bring cream to a boil. Add the goat cheese and | | | | mixture aside. |
| stir until all the cheese is melted. Remove from | | | | • In a medium saucepan, over medium heat, |
| heat and stir in the remaining 2 tbsp of tarragon, | | | | bring cream to a boil. Add the goat cheese and |
| and remaining salt and pepper. | | | | stir until all the cheese is melted. Remove from |
| • Preheat oven to 350°F (180°C). Cut each | | | | heat and stir in the remaining 2 tbsp of tarragon, |
| pasta sheet in half vertically; place approximately | | | | and remaining salt and pepper. |
| 1/2 cup of mushroom mixture across each sheet; | | | | • Preheat oven to 350°F (180°C). Cut each |
| roll each sheet into cylinder shaped tubes. Place | | | | pasta sheet in half vertically; place approximately |
| tubes in a lightly greased 13 X 9" (33 X 23 cm) | | | | 1/2 cup of mushroom mixture across each sheet; |
| pan; pour goat cheese tarragon cream sauce | | | | roll each sheet into cylinder shaped tubes. Place |
| over the cannelloni. Top with mozzarella cheese. | | | | tubes in a lightly greased 13 X 9" (33 X 23 cm) |
| Bake for 15 – 20 minutes or until cheese is | | | | pan; pour goat cheese tarragon cream sauce |
| golden brown | | | | over the cannelloni. Top with mozzarella cheese. |
| • Place 2 Fresh Mushroom Cannelloni tubes on | | | | Bake for 15 – 20 minutes or until cheese is |
| a plate and serve with the Goat Cheese Tarragon | | | | golden brown |
| Cream Sauce poured over top and on the side. | | | | • Place 2 Fresh Mushroom Cannelloni tubes on |
| TIP: Try mixing up the variety of mushrooms you | | | | a plate and serve with the Goat Cheese Tarragon |
| choose for the recipe to experience and enjoy | | | | Cream Sauce poured over top and on the side. |
| new flavour combinations. | | | | TIP: Try mixing up the variety of mushrooms you |
| Nutrient Analysis: | | | | choose for the recipe to experience and enjoy |
| Calories: 564.3, Fat: 40.1 g, Protein: 21.7 g, | | | | new flavour combinations. |
| Carbohydrate: 30.3 g, Sugar: 2.9 g, Fibre: 2.3 g | | | | Nutrient Analysis: |
| Canadore College's Winning Recipe in the "Make it | | | | Calories: 564.3, Fat: 40.1 g, Protein: 21.7 g, |
| with Mushrooms" Student Chef Challenge, Fall | | | | Carbohydrate: 30.3 g, Sugar: 2.9 g, Fibre: 2. |