Cannelloni or lasagna with assorted mushrooms, foie gras and truffles

Last week I was invited to an event to make a recipe with Santa Rita's instant bechamel sauce, and I opted for some of them. cannelloni or lasagna with assorted mushrooms, foie gras and truffles , which turned out to be delicious!

Admittedly, the fresh grated truffle gives it a kick, but you can do without it or buy the small ones sold in a jar in almost all supermarkets, or even flavored with a little truffle oil.

INGREDIENTS:

• Cannelloni, or lasagna, from the precooked one
• 300 gr of mushrooms varied fresh mushrooms such as mushrooms, oyster mushrooms, shitake, of one or more kinds and/or 100 grams of dehydrated mushrooms ( boletus, chanterelles, chanterelles)
• 100 gr of foie 
• 1 onion
• 1 leek
• Truffle
• Parmesan cheese
• Instant béchamel sauce mix
• Olive oil
• Salt and pepper

STEP BY STEP RECIPE:

1. If we have dehydrated mushrooms, Put them in a small bowl and cover them with water.
2. Cut the leek and the onion in julienne strips and in a frying pan add a couple of spoonfuls of olive oil, and over low heat poach the leek and the onion with a pinch of salt for about 10 minutes, or until the onion is transparent.
3. Add the dried mushrooms and their juice, turn up the heat and let the water evaporate. Add the fresh mushrooms, another pinch of salt, and sauté again for another 10 minutes or until the water released by the mushrooms has evaporated. fresh mushrooms has evaporated again. Turn off the fire.
4. Add the foie micuit, not the fresh one, and add it to the frying pan and stir. With the residual heat the foie will melt.
5. We grate a little bit of truffle to the filler.
6. Meanwhile, prepare the instant bechamel sauce following the manufacturer's instructions. It is quick and very simple, since it is made cold and you only have to mix the flour with milk or with broth if you want to give it more flavor, and stir with the rods little by little until you get the texture you want. In this case, as we need a bechamel sauce as a topping, we will need more liquid. This bechamel sauce does not thicken with time, but the texture obtained by mixing is the final one.
7. Now we fill in the cannelloni as you can see in the picture. Put a little filling in the middle, and close by rolling the cannelloni. If you use slices of lasagna, The faster, you only have to put a layer, fill, layer, fill and layer.
8. Cover the bottom of a baking dish with a thin layer of bechamel sauce. Place the cannelloni next to each other filling the whole dish and cover with bechamel sauce on top. Grate Parmesan cheese on top and bake according to the cannelloni manufacturer's instructions. In my case, 20 minutes at 200ºc and at the end, if the surface has not browned enough, we give a few minutes of grill until you have the toast you like.
9. We take the dish out of the oven and grate another little bit of truffle on top, which, with the heat, will help to release all its aroma!

These cannelloni or lasagna of assorted mushrooms, foie gras and truffle, You can also make them in lasagna, which is faster and they also sell precooked plates that do not need to be boiled.

I hope you liked it, as always, with all my love.

And I remind you my instagram @cocinayviajes full of the most succulent recipes and travel, restaurant and gastronomic recommendations.

Mireia Alum