Beef Mince & Mushroom Cannelloni

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.