Recipe: Cannellonis with Porcini Mushrooms

Name: Cannellonis aux cèpes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 portions
Ingredients: 12 tubes séchés de cannellonis; 300 gr cèpes sautés et coupés en fine mirepoix (petits dés); 2 jaunes d'oeuf; 1 cuiller à soupe de fécule; 5 cl de crème liquide; 30 gr de parmesan râpé frais; 20 cl de coulis de cèpes; 50 gr de mousse de foie gras

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.9/5 (10 reviews) Other dishes

Prep 30 min

Cook 15 min

Total 45 min

Servings 4 serv.

Ingredients for 4 servings

12 dried cannelloni tubes
300 gr sautéed porcini mushrooms cut into fine brunoise (small dice)
2 egg yolks
1 tablespoon cornstarch
5 cl liquid cream
30 gr fresh grated parmesan
20 cl porcini mushroom coulis
50 gr foie gras mousse

Step-by-step directions

1 In a saucepan put your sautéed porcini mushrooms, when they are well heated add the mixture of egg yolks, cream and cornstarch, stir on low heat until everything is thick then remove and set aside.

2 In 3 liters of salted water with a drop of olive oil plunge your cannelloni for 8 minutes then drain and transfer carefully aligning them.

3 In your porcini mushroom mixture blend with a wooden spatula the foie gras mousse.
then using a piping bag without a tip (due to texture) fill each cannelloni

4 Pour half of your coulis at the bottom of a porcelain dish and arrange your cannelloni lengthwise, coat them with the rest of the cream and sprinkle with parmesan

5 Place in oven on grill setting for 5 minutes.
Serve your cannelloni with porcini mushrooms and foie gras piping hot and gratinéed in the center of the table success guaranteed !!!

Cèpes Gratin de pâtes Pâtes au four Cannellonis