Chicken cannelloni recipe and mushrooms

Have you tried something more delicious than these chicken and mushroom stuffed cannelloni? In recipes, we believe that not because you are not going to find any better place to learn to make this chicken cannelloni recipe, mushrooms and other varied mushrooms. We sure! And that the farce of these chicken and mushroom cannelloni is made, apart from the main ingredients, with pate and bechamel, so that they provide a touch of extra flavor to this exquisite dish. Try them and tell us if you liked it!

Ingredients to make chicken cannelloni and mushrooms:

1. We will begin to make these chicken cannelloni and mushrooms browning the chicken in a pot or casserole. Once well marked, we remove it from the heat and wait for it to cool a little to chop it in pieces and reserve it. You can use the chicken part that you prefer so much if it is the thigh, the breast, the contramuslo, etc … but Keep in mind that then we have to chop it in small pieces or crush it to obtain the farce of the mushroom cannelloni, so I advise you to better use chicken rear rooms so that the meat is not as dry as that of the breast and is tastier.

2. Next, in the same pot or casserole where we have golden chicken we put a stream of oil, add the chopped garlic and onion and start to poach them.

3. Meanwhile, we wash well and chop the mushrooms varied in pieces. When onion and garlic are well golden, we add the mushrooms cut and fry them well.

4. Once the mushrooms, add the chopped chicken, cook all a few minutes and add the can of pate. We stir and salt and pepper well and with this we will obtain a delicious farce for our cannelloni stuffed with chicken and mushrooms. You can also use fresh or mi-cuit foie instead of can pate but obviously, this first is more expensive. Now there are two options: or leave the farce as it is and just miss that we add the bechamel sauce of the next step, Or you can crush everything and then add the Bechamel, that already depends on your tastes and if you want to find the pieces in the boletus and chicken cannelloni.

TRUCK: You can crush the canelon farce with the help of an electric chopper.

5. To finish the farce we prepare the homemade Bechamel: for this we throw the butter in a skillet over low heat until it melts and then add the flour. We stir with a few rods a few minutes to cook the flour and know raw and then, we add the milk little by little while stirring with the rods so that lumps are not formed in the sauce. Finally, we add a little salt and grated nutmeg. Keep in mind that the Bechamel sauce has to be more liquid than if we use it to make some croquettes, for example.

Trick: Better if milk is temperate than cold.

6. Once the Bechamel sauce is ready, we add only one ladle to the chicken cannelloni farce and pate and stir well to integrate all the ingredients. Then we put the filling in a pastry bag (for me it is easier to fill them out) and leave it in the fridge so that the farce is taking texture and harden a little.

7. Next, we boil the plates of Canelones paste (according to the manufacturers instructions) in a pot with plenty of water and little by little so that they do not stick to each other. As they are cooked, we place the sheets in a bowl with cold water or frost to immediately cut the cooking and dry them with a very clean cloth.

8. Now we take a wooden table, place the paste sheets, take out the pastry bag from the fridge, and we are filling all the chicken cannelloni and mushrooms.

9. Next, we place the cannelloni stuffed with mushrooms and chicken in a tray, casserole, plate or vessel suitable for oven (individual or not), cover them with the remaining bechamel and sprinkle a good amount of grated cheese. Then we put them in the oven and gratin them until the cheese has melted and gold. Et voilà! Ready to taste our chicken and mushroom cannelloni.