Cannelloni with Mushroom

Cannelloni with Mushroom

Ingredients
250 grams of Oyster mushrooms
1 1/2 Red Onion (approx 150grams)

2 Carrots (approx 200 grams)

250 grams of ricotta cheese

1 pack of fresh lasagna plates (8 pcs.)

1 can of crushed Tomatoes

150 grams of grated cheese (your choice)

70 grams of salad
Garlic
Butter
Thyme
Olive oil
Liquid honey
White wine vinegar
Salt
Pepper

Course of Action

1. Preheat the oven to 200 Celsius.

2. Roughly chop all of the Oyster mushroom. Heat 1 tablespoon of butter in a pan and add the mushrooms. Fry on medium heat setting for 4 minutes.

3. Finely chop 1 of the red onions (leave half for later) , peel and shred the carrots. Add the onions and the carrots to the pan and fry for 3 minutes. Spice it up with a big pinch of thyme, some salt and pepper.

4. Remove the pan from the head and add the ricotta cheese.

5. Butter a deep baking tray. Lay out the lasagna plates and distribute the mushroom filling evenly on the plates. Roll them up when finished, and put the splice downwards.

6. Mix the crushed tomatoes, 1 teaspoon of thyme, 1/2 teaspoon of salt, 1 teaspoon of liquid honey, 1 crushed clove of garlic and a pinch of pepper in a bowl. Pour the mix over the rolled up cannelloni and top it with 150 grams of shredded cheese of your choice. Put it in the middle of the oven for 15-20 minutes

7. Rinse the salad, cut the onion into thin slices and mix into the bowl. Put 2 table spoons of olive oil, 1 table spoon of white wine vinegar, a pinch of salt and a pinch of pepper.

Ready to Serve!