Shiitake & Cheese Cannelloni Recipe
Ingredients
| Shiitake mushrooms | 2 Ounce, dried | |
| Button mushrooms | 1 1/2 Pound, thinly sliced | |
| Butter/Margarine | 7 Tablespoon | |
| Garlic | 1 Clove (5gm), pressed | |
| White wine vinegar | 3 Tablespoon | |
| Soy sauce | 1 1/2 Tablespoon | |
| Dry sherry | 2/3 Cup (16 tbs) | |
| Minced ginger | 1 1/2 Tablespoon | |
| Dry mustard | 1 1/4 Teaspoon | |
| Ground coriander | 1 3/4 Teaspoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| 1 1/2 cups regular-strength chicken broth | ||
| Milk | 3/4 Cup (16 tbs) | |
| Shredded cheese | 3 Cup (16 tbs) | |
| 8 egg roll wrappers, each about 6 inches square | ||
Directions
In a medium-size bowl, soak shiitake mushrooms in warm water to cover until soft and pliable (20 to 30 minutes).
Drain and rinse well.
Cut off and discard stems; set aside 8 small caps for garnish.
Thinly slice remaining caps and add to sliced button mushrooms.
Melt 1/4 cup of the butter in a 5- to 6-quart pan over medium-high heat.
Add sliced mushrooms and garlic; cook, stirring often, until liquid has evaporated and mushrooms are browned (about 25 minutes).
Add vinegar, soy, 1/3 cup of the sherry, 1 tablespoon of the ginger, 3/4 teaspoon of the mustard, and 1 teaspoon of the coriander.
Cook, stirring, until liquid has evaporated (about 5 minutes); set aside.
Melt remaining 3 tablespoons butter in a 3- to 4-quart pan over medium-high heat.
Blend in flour, remaining 1 1/2 teaspoons ginger, remaining 1/2 teaspoon mustard, and remaining 3/4 teaspoon coriander.
Cook, stirring constantly, until bubbly.
Remove from heat and gradually stir in broth and milk.
Return to heat and continue to cook, stirring, until sauce comes to a rapid boil (about 3 minutes).
Remove from heat and add 2 cups of the cheese and remaining 1/3 cup sherry; stir until cheese is melted.
Mix 1 cup of the sauce into mushrooms.
Place egg roll wrappers on a flat surface.
Spoon an eighth of the mushroom mixture along one end of each, then roll up wrapper from that end to enclose filling.
Spread 1/2 cup of the sauce in a 9-by 13-inch baking dish; place cannelloni in sauce, side by side and seam side down.
Spoon remaining sauce evenly over cannelloni to cover; sprinkle with remaining 1 cup cheese.
Garnish with reserved shiitake caps.
(At this point, you may cover and refrigerate for up to 1 day.) Bake, uncovered, in a 425° oven until cannelloni are hot in center and sauce is bubbly (10 to 20 minutes).
Drain and rinse well.
Cut off and discard stems; set aside 8 small caps for garnish.
Thinly slice remaining caps and add to sliced button mushrooms.
Melt 1/4 cup of the butter in a 5- to 6-quart pan over medium-high heat.
Add sliced mushrooms and garlic; cook, stirring often, until liquid has evaporated and mushrooms are browned (about 25 minutes).
Add vinegar, soy, 1/3 cup of the sherry, 1 tablespoon of the ginger, 3/4 teaspoon of the mustard, and 1 teaspoon of the coriander.
Cook, stirring, until liquid has evaporated (about 5 minutes); set aside.
Melt remaining 3 tablespoons butter in a 3- to 4-quart pan over medium-high heat.
Blend in flour, remaining 1 1/2 teaspoons ginger, remaining 1/2 teaspoon mustard, and remaining 3/4 teaspoon coriander.
Cook, stirring constantly, until bubbly.
Remove from heat and gradually stir in broth and milk.
Return to heat and continue to cook, stirring, until sauce comes to a rapid boil (about 3 minutes).
Remove from heat and add 2 cups of the cheese and remaining 1/3 cup sherry; stir until cheese is melted.
Mix 1 cup of the sauce into mushrooms.
Place egg roll wrappers on a flat surface.
Spoon an eighth of the mushroom mixture along one end of each, then roll up wrapper from that end to enclose filling.
Spread 1/2 cup of the sauce in a 9-by 13-inch baking dish; place cannelloni in sauce, side by side and seam side down.
Spoon remaining sauce evenly over cannelloni to cover; sprinkle with remaining 1 cup cheese.
Garnish with reserved shiitake caps.
(At this point, you may cover and refrigerate for up to 1 day.) Bake, uncovered, in a 425° oven until cannelloni are hot in center and sauce is bubbly (10 to 20 minutes).
Chef
