Recipe - Spinach And Mushroom Cannelloni With Cheese Sauce

GENERAL
125 g (about 12) cannelloni tubes
; (4oz)

FOR THE FILLING
75 g Butter; (3oz)
1 Onion; chopped finely
125 g Chestnut mushrooms; cut or sliced up
thinly (4oz)
500 g Frozen spinach; thawed and
chopped
; (1lb)
50 g Parmesan cheese; grated
finely (2oz)
Salt and pepper

FOR THE SAUCE
50 g Butter; (2oz)
4 tablespoon Plain flour
600 ml Milk; (1 pint)
75 g Mozzarella cheese; grated
(3oz)
75 g Gruyere cheese; grated (3oz)
Salt and pepper

1. Preheat the oven to Gas Mark 6/200 øC/400 øF.

2. Grease a 28x23cm (11x9in) ovenproof dish.

3. To make the cannelloni filling, melt the butter in a saucepan, add the
onion and fry for 5 minutes.

4. Add the mushrooms and cook for 35 minuets.

5. Squeeze as much water as possible out of the spinach with your hands.

6. Add the spinach and boil for about 5 minutes until most of the water has
evaporated.

7. Remove from the heat.

8. Stir in the parmesan.

9. Taste and adjust the seasoning.

10. To make the sauce, melt the butter in a saucepan.

11. Stir in the flour and cook for 1 minute, stirring.

12. Remove the pan from the heat and gradually stir in the milk.

13. Bring slowing to the boil and continue to cook, stirring continuously,
until the sauce has thickened.

14. Remove the pan from the heat and stir in threequarters of the cheeses,
stirring until melted.

15. Taste and adjust the seasoning.

16. Pour enough of the sauce into the ovenproof dish to just cover the
bottom.

17. Spoon the spinach filling into the cannelloni tubes and arrange them
side by side in the dish.

18. Pour over the remaining sauce.

19. Sprinkle with the remaining cheese and bake in the oven for 2530
minutes.

Converted by MC_Buster.

NOTES : An attractive dish, ideal for a light supper.

Converted by MM_Buster v2.0l.