Mushroom and savoy cabbage cannelloni

Total: 1 hr 10 min. | Active: 40 min.
vegetarian

Ingredients

for 4 people

Filling
  oil for frying
300 g mixed mushrooms (e.g. button, king oyster), sliced
150 g savoy cabbage, cut into strips
shallots, finely chopped
garlic clove, finely chopped
400 g crème fraîche
½ bunch sage, finely chopped
1 tsp salt
a little  pepper
Sauce
40 g grated Parmesan
1 ½ dl water
¼ tsp salt
a little  pepper
Cannelloni
rolls of pasta dough
40 g grated Parmesan

How it's done

Filling

Heat a dash of oil in a non-stick frying pan. Fry the mushrooms and cabbage for approx. 5 mins. per batch, place in a bowl. Reduce the heat, add a dash more oil to the same pan, if necessary. Add the shallot and garlic, sauté for approx. 3 mins., place in the bowl along with 100 g of the crème fraîche and the sage, mix, season.

Sauce

Combine the remainder of the crème fraîche with the cheese and water, season. Spread half over the base of the dish.

Cannelloni

Unroll the pasta dough, cut crosswise into 6 equal pieces. Spread the filling over the pieces of dough, roll up. Place the cannelloni in the dish. Top with the remainder of the sauce, sprinkle with cheese.

Bake

Approx. 30 mins. in the centre of an oven preheated to 200 °C.

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