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Cannelloni with Mushroom Cream

Posted Jan 27 2009 8:20pm

When I was quite small, the two recipes I most often asked my grandmother to prepare were blackeyed peas with stewed tomatoes (a foreshadowing of my vegan days, perhaps? :-), and the complete opposite of the culinary spectrum - Grandma's cream-laden, casserole version of cannelloni.

Over the years, my mother and I have tweaked the recipe quite a bit to make it nutritionally feasible to consume more frequently than on one's 6th birthday alone... Graced with whole wheat tortillas and a homemade mushroom sauce using milk instead of cream, it's still not a fully tamed dish, but it's at least now a reasonable one... and one bite of the earthyly-mushroomed, gooey creamy dish is in itself a special occasion.

Cannelloni with Mushroom Cream

10 whole wheat tortillas
1 T olive oil
10 oz portabella mushrooms, diced
2 onions, chopped
3 cups veggie broth
6 rounded T cornstarch
3 cups milk
2 cups low fat sour cream
1 lb low fat cheddar cheese, grated

~ Preheat the oven to 350 degrees F.
~ In a very large saucepan, saute the portabella mushrooms and onions in the 1 T olive oil over medium-high heat until the onions are translucent and the mushrooms begin to release their juices. Remove the mushrooms and onions from the pan, and set them aside.
~ Remove the now empty saucepan from the heat, pour in the veggie broth and cornstarch, and whisk until the lumps are largely removed (or, alternatly, you can shake it up in a large jar).
~ Add the milk, return the saucepan to medium heat, and stir until the mixture thickens to a cream-like consistancy.
~ Pour the mixture into a large bowl, and stir in the mushroom mixture, the sour cream, and the cheddar cheese. Season to taste with salt and pepper.
~ Lightly cover the bottom of a 15X11 baking dish with the mushroom sauce.
~ Coat a skillet with cooking spray, and, over medium high heat, quickly toast each side of the tortilla - just enough to make them warm and pliable, but not enough to make them brown and crispy.
~ Spread some of the mushroom sauce down the center of each tortilla, rolling them up and placing them close together in the baking dish.
~ Spread the remaining mushroom sauce over top.
~ Bake for 20 to 30 minutes - until the sauce is set and the edges of the dish are slightly browned. Serve warm...

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