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Mushroom cannelloni

Mushroom cannelloni

Sweet leeks, onions & creamy cheese sauce

Mushroom cannelloni

1 hr 40 mins
Not Too Tricky

serves 6

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

7 Ways

7 Ways

By Jamie Oliver

Ingredients

2 small onions

2 cloves of garlic

olive oil

2 leeks

750g chestnut mushrooms

75g plain flour

1 litre semi-skimmed milk

120g Cheddar cheese

250g dried cannelloni tubes

Top Tip

You can up the veg count even more in this dish by adding a layer at the bottom of the tray – think wilted spinach, just cooked peas or smashed leftover roasted squash or pumpkin.

Method

  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Peel the onions and garlic, then pulse until very fine in a food processor.
  3. Tip into a large casserole pan on a medium-high heat with 1 tablespoon of olive oil. Trim, wash, pulse and add the leeks. Saving 2 mushrooms for later, pulse the rest and stir into the pan. Cook it all for 15 minutes, stirring regularly, then season to perfection and turn the heat off.
  4. Meanwhile, for the sauce, pour 3 tablespoons of oil into a separate pan on a medium heat. Whisk in the flour for 2 minutes, then gradually whisk in the milk. Simmer for 5 minutes, or until thickened, then grate in the cheese and season to perfection.
  5. Pour one third of the sauce into a 25cm x 30cm roasting tray. As soon as the filling is cool enough to work with, push both ends of each pasta tube into it to fill, lining them up in the tray as you go. Pour over the rest of the sauce, then finely slice the reserved mushrooms and use them to decorate the top.
  6. Drizzle with 1 tablespoon of oil and bake for 45 minutes, or until golden and cooked through.

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