This delicious dish is inspired by the fresh mushrooms grown locally, year round. Not only is it exploding with flavour, but it is balanced with a great source of protein and vitamins to make an excellent vegetarian meal.

So tasty, and yet so easy to prepare. This meal is perfect for when you don’t feel like spending a whole afternoon preparing dinner, but you still want to enjoy a fresh, hot, home cooked meal.

Preparation Time: 30 minutes Cooking time: 30 minutes Servings: 6

Ingredients  

1 360g package fresh lasagna pasta sheets

1 tbsp (15 mL) vegetable oil

1 1/2 lb (750 g) fresh mushrooms, sliced

1 red onion, diced

4 garlic cloves, finely chopped

1/4 cup (50 mL) tarragon, finely chopped

1/2 cup (125 mL) red wine

1/2 cup (125 mL) walnuts, chopped and toasted

1/4 cup (50 mL) sun-dried tomatoes, diced

1 tbsp (15 mL) salt

1 tsp (5 mL) pepper

2 cups (500 mL) 35% cream

1/2 cup (125 mL) goat cheese

1 cup (250 mL) Mozzarella cheese, grated

Method  

• Prepare pasta sheets according to package directions to make Cannelloni.

• Heat oil in a large skillet over medium-high heat; add mushrooms, onion, garlic and 2 tbsp of tarragon; cook and stir for 4-5 minutes or until mushroom liquid has evaporated. Add the red wine, 1/2 tsp salt and 1/2 tsp pepper; cook and stir the mixture until the wine is reduced and most of the liquid has evaporated. Remove from heat and add walnuts and sun-dried tomatoes. Set mixture aside.

• In a medium saucepan, over medium heat, bring cream to a boil. Add the goat cheese and stir until all the cheese is melted. Remove from heat and stir in the remaining 2 tbsp of tarragon, and remaining salt and pepper.

• Preheat oven to 350°F (180°C). Cut each pasta sheet in half vertically; place approximately 1/2 cup of mushroom mixture across each sheet; roll each sheet into cylinder shaped tubes. Place tubes in a lightly greased 13 X 9″ (33 X 23 cm) pan; pour goat cheese tarragon cream sauce over the cannelloni. Top with mozzarella cheese. Bake for 15 – 20 minutes or until cheese is golden brown

• Place 2 Fresh Mushroom Cannelloni tubes on a plate and serve with the Goat Cheese Tarragon Cream Sauce poured over top and on the side.

TIP: Try mixing up the variety of mushrooms you choose for the recipe to experience and enjoy new flavour combinations.

Nutrient Analysis:

Calories: 564. 3, Fat: 40. 1 g, Protein: 21. 7 g, Carbohydrate: 30. 3 g, Sugar: 2. 9 g, Fibre: 2. 3 g

Canadore College’s Winning Recipe in the “Make it with Mushrooms” Student Chef Challenge, Fall 2009.

More delicious recipe ideas are available online at www. mushrooms. ca. www. newscanada. com

This delicious dish is inspired by the fresh mushrooms grown locally, year round. Not only is it exploding with flavour, but it is balanced with a great source of protein and vitamins to make an excellent vegetarian meal.

So tasty, and yet so easy to prepare. This meal is perfect for when you don’t feel like spending a whole afternoon preparing dinner, but you still want to enjoy a fresh, hot, home cooked meal.

Preparation Time: 30 minutesCooking time: 30 minutes Servings: 6

Ingredients

1 360g package fresh lasagna pasta sheets

1 tbsp (15 mL) vegetable oil

1 1/2 lb (750 g) fresh mushrooms, sliced

1 red onion, diced

4 garlic cloves, finely chopped

1/4 cup (50 mL) tarragon, finely chopped

1/2 cup (125 mL) red wine

1/2 cup (125 mL) walnuts, chopped and toasted

1/4 cup (50 mL) sun-dried tomatoes, diced

1 tbsp (15 mL) salt

1 tsp (5 mL) pepper

2 cups (500 mL) 35% cream

1/2 cup (125 mL) goat cheese

1 cup (250 mL) Mozzarella cheese, grated

Method

• Prepare pasta sheets according to package directions to make Cannelloni.

• Heat oil in a large skillet over medium-high heat; add mushrooms, onion, garlic and 2 tbsp of tarragon; cook and stir for 4-5 minutes or until mushroom liquid has evaporated. Add the red wine, 1/2 tsp salt and 1/2 tsp pepper; cook and stir the mixture until the wine is reduced and most of the liquid has evaporated. Remove from heat and add walnuts and sun-dried tomatoes. Set mixture aside.

• In a medium saucepan, over medium heat, bring cream to a boil. Add the goat cheese and stir until all the cheese is melted. Remove from heat and stir in the remaining 2 tbsp of tarragon, and remaining salt and pepper.

• Preheat oven to 350°F (180°C). Cut each pasta sheet in half vertically; place approximately 1/2 cup of mushroom mixture across each sheet; roll each sheet into cylinder shaped tubes. Place tubes in a lightly greased 13 X 9″ (33 X 23 cm) pan; pour goat cheese tarragon cream sauce over the cannelloni. Top with mozzarella cheese. Bake for 15 – 20 minutes or until cheese is golden brown

• Place 2 Fresh Mushroom Cannelloni tubes on a plate and serve with the Goat Cheese Tarragon Cream Sauce poured over top and on the side.

TIP: Try mixing up the variety of mushrooms you choose for the recipe to experience and enjoy new flavour combinations.

Nutrient Analysis:

Calories: 564. 3, Fat: 40. 1 g, Protein: 21. 7 g, Carbohydrate: 30. 3 g, Sugar: 2. 9 g, Fibre: 2. 3 g

Canadore College’s Winning Recipe in the “Make it with Mushrooms” Student Chef Challenge, Fall 2009.

More delicious recipe ideas are available online at www. mushrooms. ca

www. newscanada. com

Technorati Tags: Canadian, Cannelloni, Cheese, Cream, fresh, Goat, Mushroom, Sauce, Tarragon