Chanterelle Cannelloni

Delicious pasta rolls - creamy, chanterelle cannelloni topped with béchamel sauce and flavorful melted cheese. Each bite is a tribute to the treasures of the forest and the traditions of Italian cuisine. Enjoy every bite!

Chanterelle Cannelloni

---

You will need

1.1 lbs yellow chanterelles (weight after water has been cooked away), chopped

1,8 oz butter

0.8 cups shallots, finely chopped

2 tbsp garlic, finely chopped

½ red chili pepper, finely chopped

2 cubes mushroom broth

0.8 cups dry white wine

2 tbsp dried mushroom powder (dried mushrooms grated to a fine powder in a spice- or coffee grinder)

5.3 oz plain Philadelphia Cream Cheese

½ tsp Old bay seasoning

1 tsp sea salt

Freshly ground black pepper

1.3 cups heavy cream

2 tsp honey

1 tsp peperoncino chili flakes

0.4 cups + 0.8 cups shredded mozzarella

0.4 cups + 0.8 cups shredded aged cheese

8 lasagnetta riccia or other pasta that can be folded into tubes

Béchamel Sauce:

3 tbsp butter

3 tbsp all-purpose flour

1 cube of mushroom broth, dissolved in heated milk and cream

1.7 cups whole milk, heated

0.8 cups heavy cream, heated

Sea salt

Freshly ground black pepper

Nutmeg

---

How to make it

Start by making the filling:

1. Heat a frying pan with the butter. Once the butter is melted, add shallots, garlic, and chili. Sauté over medium heat, stirring for 5 minutes.

1,8 oz butter

0.8 cups shallots, finely chopped

2 tbsp garlic, finely chopped

½ red chili pepper, finely chopped

2. Add the yellow chanterelles and continue to fry, stirring for another 5 minutes.

1.1 lbs yellow chanterelles (weight after water has been cooked away), chopped

3. Add the broth cubes and wine, along with the dried mushroom powder. Let it simmer for 10 minutes.

2 cubes mushroom broth

0.8 cups dry white wine

2 tbsp dried mushroom powder (dried mushrooms grated to a fine powder in a spice- or coffee grinder)

4. Stir in the Philadelphia Cream Cheese, heavy cream, and spices, and let it simmer on low heat for another 10 minutes. Add the honey towards the end. Taste to adjust seasoning and remove from heat. Put it aside and let it cool.

5.3 oz plain Philadelphia Cream Cheese

½ tsp old bay seasoning

1 tsp sea salt

Freshly ground black pepper

1.3 cups heavy cream

1 tsp peperoncino chili flakes

2 tsp honey

5. Fold in the mozzarella and aged cheese, mixing well.

0.4 cups shredded mozzarella

0.4 cups shredded aged cheese

6. Pre-cook the pasta until al dente. Let the pasta cool down.

8 lasagnetta riccia or other pasta that can be folded into tubes

Béchamel Sauce:

7. Melt the butter and gradually stir in the flour, a little at a time. Whisk to avoid lumps forming.

3 tbsp butter

3 tbsp all-purpose flour

8. Heat the milk and cream with the mushroom broth and add a little of the liquid at the time. Stir continuously to ensure the sauce is smooth and lump-free.

1 cube of mushroom broth, dissolved in heated milk and cream

1.7 cups whole milk, heated

0.8 cups heavy cream, heated

9. Allow the sauce to simmer while stirring for a few minutes and add the spices. The sauce should be quite thick. Taste and adjust with more spices if needed.

Sea salt

Freshly ground black pepper

Nutmeg

Assembly:

10. Heat the oven to 390°F.

11. Spread the mushroom filling over the pasta sheets and roll them up and arrange them in a greased baking dish, standing up.

12. Pour the béchamel sauce over the rolls and spread it out evenly. Sprinkle the remaining cheese on top and bake in the oven at 390°F for 30-40 minutes or until the cheese is bubbly and golden brown. Let it rest for at least 10 minutes before serving.

0.8 cups shredded mozzarella

0.8 cups shredded aged cheese

Serve with a fresh salad on the side.

---