Ingredients mushroom and shrimp cannelloni

• 100g of champignons
• 100g of mixed mushrooms
• 1 carrot
• 1 small tender onion
• 1 garlic
• 200g of frozen peeled shrimps

• 1 tablespoon of cornstarch
• Half a cup of dry white wine
• 100g of cream cheese
• 10 cannelloni sheets
• 100g of grated cheese mixture (emmental, mozzarella, gouda, cheddar)
• 30g of extra virgin olive oil
• Sesame
• Salt and black pepper

Bechamel ingredients

• 500 ml of milk
• 1 tablespoon of butter
• 2 tablespoons of cornstarch

• Salt and black pepper
• Nutmeg
• Half a cup of Pedro Ximénez

Preparation mushroom and shrimp cannelloni with bechamel

1. To start, we will put the cannelloni sheets in hot water. We will cut the onion and garlic very small. We will cut the champignons, mixed mushrooms, and carrot into very small cubes. We will clean the shrimps and cut them in half.

2. In a pan, we will sauté the onion and garlic. When the onion starts to change color, we will add the champignons, mixed mushrooms, carrot, salt, and black pepper to taste, and add the wine. We will stir for about 10 minutes and add the shrimps. We will continue stirring for a few more minutes. We will add the cornstarch and cream cheese and continue stirring until we have a smooth and creamy paste. We will reserve and let it cool.

3. Bechamel Preparation: In the bowl of a food processor, we will put all the ingredients except the Pedro Ximénez glass (8 minutes-100-speed 4). Once the temperature has dropped to 50 degrees, we will add the Pedro Ximénez (4 minutes speed 5).

4. We will fill the cannelloni sheets with the mixture of mushrooms and shrimps and place them in an oiled container that can go in the oven. Once all the lasagna sheets are filled, we will cover them with the bechamel sauce.

5. Finally, we will cover everything with the mixture of grated cheeses and put it in the microwave for about 15-20 minutes. We will serve it with arugula and sesame seeds.

Enjoy!