Mushroom cannelloni
with parmesan cheese and truffle creamy sauce
Ingredients
For the filling:
400 g of mushrooms, cleaned
1 onion
2 garlic cloves
Olive oil
1 canned truffle
A little bit of white wine
8 GALLO gluten-free cannelloni sheets
150 g of parmesan cheese
200 g of cooking cream
Salt and pepper
Preparation
Step 1
Prepare the cannelloni sheets following the package instructions and set aside on a damp towel.
Step 2
Sauté the chopped onion and garlic in a pan with a little oil until tender.
Step 3
When cooked, add the sliced mushrooms and cook until golden. Season and let the filling cool down for 30 minutes.
Step 4
To make the sauce, heat up the cream with the parmesan cheese for 5 minutes. Season to taste.
Step 5
Cut the Gallo sheets in half and fill them, roll up the cannelloni. Place on a serving platter, add the sauce and grated truffle on top and serve.
