Cannelloni with mushrooms and cheese

Pasta cannelloni – 15 pcs.
Oyster mushrooms – 600 g
Onion – 200g
Sol – 0.5 hours. L.
Garlic – 6 cloves
White cheese – 250 g
Green onion – 1 bunch
Parsley, dill, cilantro
Vegetable oil for frying
Cream 35% fat – 350 ml
Quail eggs – 7 pieces. (can be replaced with one chicken, but quail have a special taste and set off the dish)
Dry basil – 1 ch. L.
Thyme dry – 1 ch. L.
Sol – 0.5 hours. L.
Ground black pepper – to taste
Cheese solid – 100 g (50 g + 50 g)

1. Mushrooms and onions chopped and fry in vegetable oil until golden brown. Drain. Greens Chop, cheese rub with your hands or a fork, crush the garlic. All of the ingredients together. 0.5 tsp salt salt and pepper, stir
Cannelloni 2. Boil in boiling water for 3 minutes. Not even to half, as long as they are soft and can be cut. Drain.
3. Cut crosswise into two parts.
4. Each half stuff the mushroom filling. Put into a mold.
5. The drive cream eggs, beat until smooth. Add salt, dried herbs and pour 50 g. grated cheese. Mix.
6. Pour sauce stuffed cannelloni, sprinkle with remaining syrom.Zapekat in preheated 180 oven 40 minut.Pered serving sprinkle with cheese and herbs.

Bon Appetit!

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