Mushroom cannelloni

1. Peel and chop the shallots, the onion and the garlic separately. Wash and dry the parsley then mince. Wash, dry and chop the mushrooms finely with a sharp knife, including the stems.

2. Fry the shallots and onion for 3 minutes in a pan with oil and stir. Add the mushrooms and then cook until all the water has evaporated. Add salt and pepper. Pour in the parsley, garlic and cream. Mix and leave to reduce until the cream has evaporated. Remove from heat.

3. Cook the cannellonis al dente in a pot with boiling salted water. Cook as indicated on the package. Drain and set aside.

4. Preheat the oven at 210°C (th 7). Using a piping bag, stuff the cannellonis with the mushrooms. Place in a buttered gratin dish. Sprinkle with parmesan and knobs of butter. Bake for 10 minutes until the cannellonis are golden. Serve with green salad

Photo credit:  Sucré Salé