First of all, soak the mushrooms in hot water for about ten minutes, then drain them, squeeze them gently and sauté them in a pan with garlic and oil: just let them flavor for a couple of minutes on medium-high heat, then remove the garlic.
Then prepare the béchamel: melt the butter in a saucepan, pour in the flour and mix, then add the hot milk and cook, stirring constantly, for about 10 minutes or until you get a smooth and fluid cream, not too thick.
Blanch the cannelloni in lightly salted water with a drizzle of oil, drain after a couple of minutes and let them dry on a clean cloth.
Now prepare the filling: dilute the gorgonzola with a couple of tablespoons of béchamel, then also incorporate the parmesan, ricotta and dried mushrooms (save some to use to decorate).
Pour a few tablespoons of bechamel on the bottom of a pan suitable for cooking in the oven.
Take the cannelloni, stuff them with the help of a sac-à-poche and place them in the pan.
Cover with the remaining béchamel, decorate with the mushrooms set aside and cook for about 30 minutes in a preheated convection oven at 180 ° C: cover the pan with aluminum foil for the first 25 minutes and remove it for the last 5 minutes of cooking. .
The cannelloni with mushrooms are ready: leave to cool for a few minutes before serving.
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