Monday, 29 December 2008

Leek & Mushroom Cannelloni

Serves 2

1 large leek
1 medium onion
olive oil for frying
125g mushrooms, very finely chopped
1 smoked cheese roll, sliced OR 125g-175g well flavoured cheese, grated
1 small onion, finely chopped
400g canned tomatoes
1 vegetable stock cube
300ml water
dash of Worcester sauce
15 no need to precook cannelloni tubes

Preheat the oven to 190C/375F/Gas 5.
Using a blender or food processor, chop the leek and onion into very small pieces.
Heat some olive oil in a pan and fry them until softened.
Add the mushrooms, then break the cheese into the pan and cook, stirring until the vegetables are golden.
Once the cheese has melted into the mixture, remove from the heat and leave to cool.
Meanwhile, in a separate pan, fry the small onion in a little oil until brown.
Stir in the tomatoes.
Mix the stock cube with the hot water and add to the onion and tomatoes with the Worcester sauce.
Cook the mixture until reduced by half.
Fill the cannelloni with the leek and cheese mixture and place them in a greased ovenproof dish.
Pour over the tomato sauce and bake for 25-30 minutes.
Serve with ciabatta bread.

No comments: