Recipe: Cannellonis with Porcini Mushrooms

Name: Cannellonis with Porcini Mushrooms
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 12 dried cannelloni tubes; 10.5 oz (300 gr) sautéed porcini mushrooms cut into fine brunoise (small dice); 2 egg yolks; 1 tablespoon cornstarch; 1.7 fl oz (5 cl) liquid cream; 1.1 oz (30 gr) fresh grated parmesan; 0.8 cup (20 cl) porcini mushroom coulis; 1.75 oz (50 gr) foie gras mousse

By chef patrick Asfaux 4.9/5 (10 reviews) · 🍳 17 made it

Prep 30 min

Cook 15 min

Total 45 min

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

12 dried cannelloni tubes
10.5 oz (300 gr) sautéed porcini mushrooms cut into fine brunoise (small dice)
2 egg yolks
1 tablespoon cornstarch
1.7 fl oz (5 cl) liquid cream
1.1 oz (30 gr) fresh grated parmesan
0.8 cup (20 cl) porcini mushroom coulis
1.75 oz (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 3.2 qt (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 !!!