Girolle cannelloni

I found this wonderful recipe on a Swedish blogg called Remsan’s bistro and decided to make it. But being incapable of following orders or recipes, I of course made a few changes. But the essence of the original recipe is still there; the combination of girolles with thyme and cognac.

Try this, pretty please? You will regret it if you don’t…

Girolle cannelloni, serves 2-4

Adapted after Emmy’s recipe.

16 cannelloni tubes, De Cecco

1/2 medium onion, chopped

200 g fresh button mushrooms, diced in small pieces

100 g girolles, diced

200 ml crème fraiche

2 tbsp cognac

2 tbsp fresh thyme (or 1 tsp of the dried variety)

1 tsp salt

1 tsp black pepper

1 tsp crema di balsamico

200 ml single cream

200 ml crème fraiche

300 ml grated cheese

grated nutmeg

salt, white pepper

Fry the onion soft in butter. Add the mushrooms and fry until golden brown. Add salt and pepper. Add creme fraiche, cognac, stock, balsamico and spices. Simmer for a few minutes.

Fill  the cannelloni tubes with the mushroom mixture and place in a greased gratin dish. Mix cream, creme fraiche, nutmeg, salt and pepper in a bowl. Pour it into the dish and distribute evenly. Sprinkle with cheese. Bake in 20-30 mins in 180-200C. Serve with a nice salad and a glass of wine. 

2 thoughts on “Girolle cannelloni

  1. Pingback: Hello October!

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