Beef Mince & Mushroom Cannelloni

4
Servings
20m
Prep Time
60m
Cook Time
1h 20m
Ready In


"Saw this on Good Chef Bad Chef. Hoping to make it soon, they used Wagyu beef mince (ground beef) but I would use very lean heart smart beef mince. This can be made ahead, covered and kept in the fridge and bring up to room temperature before putting in the oven. The filling for the cannelloni would be good over any pasta or even on toast for breakfast."

Original recipe yields 4 servings
OK
  • BECHAMEL SAUCE

Nutritional

  • Serving Size: 1 (529.6 g)
  • Calories 1069.1
  • Total Fat - 69 g
  • Saturated Fat - 29 g
  • Cholesterol - 205.4 mg
  • Sodium - 1060.6 mg
  • Total Carbohydrate - 55.2 g
  • Dietary Fiber - 6.3 g
  • Sugars - 11.7 g
  • Protein - 56 g
  • Calcium - 372 mg
  • Iron - 6.6 mg
  • Vitamin C - 17.4 mg
  • Thiamin - 0.5 mg

Step 1

Preheat oven to 180C.

Step 2

Firstly place porcini mushrooms into a bowl and cover with boiling water, leaving the mushrooms for 20 minutes and then remove them from the water, keeping the water and finely slicing the mushrooms.

Step 3

Next heat oil in a frying pan and fry onion, bacon, thyme and garlic for 3 to 4 minutes and then add button and porcini mushrooms to the pan and cook for a further 4 minutes to 5 minutes or until mushrooms have collapsed.

Step 4

Next add the mince (break it up do not add as one lump) and cook until mince is well browned, now add tomatoes, porcini liquid and butter and cover and simmer for 20 minutes, stirring occasionally (make béchamel sauce in the period).

Step 5

Remove the lid and cook for a further 5 to 10 minutes and then season with salt and pepper.

Step 6

Set aside and allow mix to cool down.

Step 7

Take cannelloni tubes and fill with mix.

Step 8

In a baking dish, pour half of the béchamel sauce over the base of the baking dish and then place cannelloni tubes, side by side and then pour remaining béchamel sauce over cannelloni and scatter the parmesan cheese on top.

Step 9

Bake for 25 to 30 minutes, testing with a skewer to check if cooked.

FOR BECHAMEL SAUCE


Step 10

Melt butter in a saucepan, on medium heat.

Step 11

Place flour in the pan and cook for 2 to 3 minutes, using a wooden spoon to stir.

Step 12

Turn down heat and gradually mix in milk in the pan.

Step 13

Continually stirring until smooth.

Step 14

Use a whisk to remove any lumps.

Step 15

Cook for 10 minutes or until thickened on low heat.

Step 16

Season with salt and pepper and finally add parmesan and give another stir to blend.

Tips & Variations


No special items needed.

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