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Beef Mince & Mushroom Cannelloni

Here's how you make Beef Mince & Mushroom Cannelloni
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  • Servings: 4
  • Prep: 20m
  • Cook: 60m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 200 grams dry cannelloni shells (dried 1 packet)
  • 500 grams ground beef (wagyu beef mince, I would use lean beef)
  • 100 grams bacon (lean diced finely)
  • 1/2 cup button mushrooms (finely sliced)
  • 1/4 cup dried porcini mushrooms
  • 1 tablespoon fresh thyme (finely sliced)
  • 2 cans (410 grams) crushed tomatoes
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon garlic (finely chopped)
  • 1 yellow onion (finely diced)
  • 1/4 cup grated parmesan cheese
  • BECHAMEL SAUCE
  • 70 grams butter
  • 1/4 cup all-purpose flour (plain)
  • 500 ml milk (2 cups)
  • 1/4 cup grated parmesan cheese
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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