Low Fat Wild Mushrooms and Veal Cannelloni

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the cannellonis according to the usual method and put aside.
  • Heat up the shallots and the garlic in margarine.
  • Add the lean minced veal and cook until it loses its pink color.
  • Salt, pepper and let simmer for 10 minutes.
  • Add the ricotta, parmesan and fine herbs.
  • Stuff the cannellonis.
  • For the Wild Mushroom Bechamel.
  • In a pan saute the mushrooms in margarine and put aside.
  • Melt margarine in a pot and add the flour until there is a homogenous consistency.
  • Add the milk with the aid of a wisk and mix until it thickens.
  • Add the veal stock, the mushrooms, salt and pepper to taste. Put aside.
  • Put some mushroom bechamel on a 9 x 13 inch (3L) tray.
  • Place the stuffed cannellonis on the tray.
  • Pour the rest of the sauce on top and add American cheese. Brown the cheese in the oven.
  • Serve with your favorite vegetables.
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