GR
EN
Creamy mushroom cannelloni
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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Stavros Varthalitis
traditional
contemporary
Level of difficulty
Time needed
100 minutes
INGREDIENTS
250g Cannelloni
1 Large onion
400g White mushrooms
400g Portobello mushrooms
1 Large carrot
2 Cloves of garlic
50g Olive oil
2 tbsp all-purpose flour
250g Water
1 tbsp mustard
200g DODONI full-fat strained yoghurt 
200g DODONI Kefalograviera PDO cheese
3-4 Sprigs fresh thyme
Salt
Freshly ground pepper
FOR THE YOGHURT CREAM
200g DODONI full-fat strained yoghurt
150g Milk
Salt and freshly ground pepper
PREPARATION 
For the cannelloni, preheat the oven to 180°C.
In a saucepan, heat the olive oil and sauté the finely chopped onion over a medium heat for 3-4 minutes.
Add the mushrooms chopped into cubes with the grated carrot and sauté for 8 minutes.
Add the finely chopped garlic and fresh thyme and sauté for 2 minutes.
Add the flour to the pan and stir for 1 minute.
Add the water and stir until the ingredients have blended, for 5 minutes.
Add the yoghurt, mustard, salt and pepper, stir and remove from the heat.
Leave to cool for 15 minutes.
Add half the grated kefalograviera cheese and stir gently.
Grease a 25x33 cm baking tray, fill the cannelloni with the mushrooms and place them in the tray evenly side by side.
If you have any filling left, top it over the cannelloni.
EXECUTION 
For the yoghurt cream, in a bowl mix the yoghurt with the milk, salt and pepper and pour the mixture over the cannelloni.
Sprinkle with the rest of the grated kefalograviera cheese.
Cover the baking tray with aluminium foil and bake for 30 minutes.
Remove the aluminium foil, raise the temperature to 200°C and bake for another 15-20 minutes, until browned.
Leave to stand for 15 minutes and serve.
