Chicken and Mushroom Cannelloni Recipe
Have you tried anything more delicious than these cannelloni stuffed with chicken and mushrooms? we think not because you won’t find any other better place to learn how to make this recipe for chicken cannelloni, mushrooms and other assorted mushrooms. We assure you!
And that the farce of these chicken and mushroom cannelloni is made, apart from the main ingredients, with pate and béchamel, in such a way that they add a touch of extra flavor to this exquisite dish. Try them and tell us if you liked them!
Ingredients to make Chicken and Mushroom Cannelloni:
- 16 sheets of precooked cannelloni pasta
- 200 grams of fresh mixed mushrooms
- 500 grams of boneless chicken
- 1 onion
- 1 clove garlic
- grated cheese to melt
- 1 pinch of salt
- 1 pinch of ground black pepper
- 1 small can of Pate
- 1 jet of Oil
For the béchamel:
- 700 milliliters of Milk
- 1 pinch of grated nutmeg
- 1 pinch of salt
- 1 tablespoon butter
- 6 tablespoons of flour
How to make Chicken and Mushroom Cannelloni:
- We will begin to make these chicken and mushroom cannelloni by browning the chicken in a pot or casserole. Once well marked, we remove it from the heat and wait for it to cool down a bit to chop it into pieces and reserve it.
- You can use the part of the chicken that you prefer, whether it is the thigh, the breast, the thigh, etc… But keep in mind that we then have to chop it into small pieces or grind it to obtain the farce of the mushroom cannelloni, so I advise you to use the chicken hindquarters better so that the meat is not as dry as that of the breast and is tastier.
- Next, in the same pot or casserole where we have browned the chicken, add a jet of oil, add the chopped garlic and onion and begin to poach them.
- Meanwhile, wash well and chop the mixed mushrooms into small pieces. When the onion and garlic are well browned, add the cut mushrooms and fry them well.
- Once the mushrooms are fried, add the chopped chicken, cook everything for a few minutes and add the tin of pâté. Stir and season well and with this we will obtain a delicious farce for our cannelloni stuffed with chicken and mushrooms. You can also use fresh fire or mi-cut instead of canned pâté, but obviously, the former is more expensive.
- Now there are two options: either you leave the farce as it is and all that remains is for us to add the béchamel sauce from the next step, or you can crush it all and later add the béchamel, that depends on your tastes and if you want to find the pieces in boletus and chicken cannelloni.
- Trick: You can grind the cannelloni farce with the help of an electric grinder.
- To finish the farce we prepare the homemade béchamel: for this we put the butter in a pan over low heat until it melts and then we add the flour. We stir with a few rods for a few minutes to cook the flour and that it tastes raw and then, we add the milk little by little without stopping stirring with the rods so that lumps do not form in the sauce. Finally, we add a little salt and grated nutmeg. Keep in mind that the béchamel sauce has to be more liquid than if we used it to make croquettes, for example.
- Trick: Better if the milk is warm than cold.
- Once the béchamel sauce is ready, we add only a ladle to the farce of the chicken cannelloni and pate and stir well to integrate all the ingredients. Then we put the filling in a pastry bag (for me it’s easier to fill them like this) and leave it in the fridge so that the farce takes on texture and hardens a little.
- Next, we boil the cannelloni pasta sheets(according to the manufacturer’s instructions) in a pot with plenty of water and little by little so that they do not stick together. As they are cooked, we place the slices in a bowl with cold or ice water to stop cooking immediately and we dry them with a very clean cloth.
- Now we take a wooden board, place the pasta sheets, take the pastry bag out of the fridge, and we fill all the chicken and mushroom cannelloni.
- Next, we place the cannelloni stuffed with mushrooms and chicken on a tray, casserole, plate or container suitable for the oven (individual or not), cover them with the remaining béchamel and sprinkle a good amount of grated cheese. Then we put them in the oven and cook them au gratin until the cheese has melted and browned. ET voila! Ready to taste our chicken and mushroom cannelloni.
