Pairs well with Cannelloni with Mushrooms and Yogurt Crust
Cannelloni with Mushrooms and Yogurt Crust
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A delicious vegetarian cannelloni dish filled with a savory mushroom mixture, topped with a tomato sauce and a creamy yogurt crust, baked to perfection.
01:30:00 total
Serves 8
medium
Main Various
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Ingredients
- cannelloni pasta - 250 g (for filling)
- champignon mushrooms - 700 g (minced for filling)
- onion - 1 medium (finely chopped for filling)
- leeks - 2 medium (finely chopped for filling)
- carrot - 1 medium (finely chopped for filling)
- garlic clove - 1 clove (minced for filling)
- olive oil - 5 tablespoons (for sautéing filling vegetables)
- white wine - 80 g (to deglaze and flavor filling)
- Knorr vegetable broth cubes - 2 cubes (for filling seasoning)
- grated cheese - 100 g + extra for sprinkling (for filling and topping)
- chopped parsley - 1 tablespoon (for filling garnish)
- tomato juice - 500 g (for sauce)
- water - 300 g (to dilute tomato juice for sauce)
- granulated sugar - 1 tablespoon (for sauce)
- fresh basil - 1 tablespoon (for sauce)
- salt (to taste for sauce and yogurt crust)
- black pepper (to taste for sauce and yogurt crust)
- strained yogurt (5% fat) - 600 g (for yogurt crust)
- medium eggs - 2 (for yogurt crust)
Instructions
- Prepare the Filling Vegetables: Chop onion, leeks, carrot, and garlic finely using a mixer or knife. Heat olive oil in a large pan and add the chopped vegetables. Sauté gently to caramelize and soften.
- Prepare the Mushrooms: Chop mushrooms finely in batches using a mixer without over-processing. Add mushrooms to the pan with the vegetables.
- Cook the Filling: Add white wine and two vegetable broth cubes to the pan. Cook for 10-15 minutes, allowing moisture to evaporate and flavors to concentrate. Stir occasionally.
- Finish the Filling: Add grated cheese and chopped parsley to the filling mixture. Stir well and set aside to cool slightly.
- Fill the Cannelloni: Using a piping bag or by hand, fill the cannelloni tubes evenly with the mushroom filling. Place filled cannelloni in an ovenproof dish.
- Prepare the Tomato Sauce: In a bowl, mix tomato juice, water, granulated sugar, fresh basil, salt, and pepper. Pour the sauce evenly over the filled cannelloni.
- Prepare the Yogurt Crust: In a bowl, whisk together strained yogurt, eggs, salt, pepper, and grated cheese. Spread this yogurt mixture evenly over the tomato sauce-covered cannelloni. Sprinkle extra cheese on top.
- Bake the Dish: Cover the dish with aluminum foil and bake in a preheated oven at 180°C (356°F) for 30 minutes. Remove the foil, increase the temperature to 200°C (392°F), and bake for another 30 minutes until the crust is golden.
- Rest and Serve: Allow the dish to cool and set by refrigerating for about 1 hour before cutting into portions and serving.
