Learn to prepare an elegant plate of zucchini cannelloni stuffed with this fantastic step by step that comes direct from the recipe cooking community. In this case we will make a filling of mushrooms and foie, with veloute fungi, an exquisiteness that although it sounds As something very elaborate, it is simpler than you think. The Canelones de CalabacÃn and Mushrooms already point in the menu of the week, we assure you that you will succeed before your guests and everyone will keep their mouths open. Lets cook!
| 🚻 8 Diners | 🕘 1H 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make zucchini cannelloni stuffed with mushrooms: |
| 2 zucchini 150 grams of foie mi-cuit ½ kilogram of varied mushrooms 100 milliliters of ideal evaporated milk 100 milliliters of brandy 1 pinch of salt and pepper 150 grams of butter 2 tablespoons of olive oil 1 1 Leek 130 grams of wheat flour queso idiázabal rallado |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make zucchini cannelloni stuffed with mushrooms:
1. We started by laminating the zucchini and we passed it through the back and back iron. We reserve.
2. On the other hand we make the filling. To do this, we cut the leek and mushrooms into small pieces. Then, in a large pan we are part of the butter with 1 tablespoon of oil and poach the leek. When it is, add the mushrooms and cook about 10 minutes until we see that they are almost almost. In this point we add the brandy, let us evaporate Alcohol and add the ideal milk. When we reduced we remove from heat and add the foie mixing it well with the rest of the ingredients.
3. Now that we have everything ready we can build the zucchini cannelloni. We place three zucchini strips, we split them in half, fill with sufficient quantity, roller and put them in an oven tray.
4. With the rest of the butter and oil we make the veloute, like a bechamel sauce but with mushroom broth.
5. RALLAMOS IDIAZABAL CHEESE ON THE CANELONES AND PUT THEM, previously heated, at 180 ºC. We bake 10 to 15 minutes until we see that they are gratin. Idiazábal cheese is a sheep cheese made in the Basque Country and Navarra, in Spain. If you cannot get this cheese, it will be enough to use any type of strong flavor cheese.
6. And ready, I hope you like these zucchini cannelloni stuffed with mushrooms. A good benefit! If you were more zucchini in the pantry, from recipesgratis we invite you to take a look at the recipes of:- Candies stuffed with ham and cheese
– Calabacin noodles with chicken
– Light gratin zucchini for dinner
