Mushrooms are great and I wish my kids didn't whine about them so much. Sometimes you just don't feel like tofu or seitan, and this is where mushrooms come in (think grilled portabello sandwich when burgers won't do). So, tonight I present you with garlicky mushroom-stuffed cannelloni in a creamy white sauce. It has a seafood kind of feel to it. The recipe makes enough for our ever-expanding and ever-hungry family, so feel free to cut it in half.INGREDIENTS
Makes 12
- 12 oven-ready cannelloni shells
Sauce
- 1/4 cup margarine
- 1/3 cup flour
- 3 1/2 cups plain soy milk
- 1/2 cup soy creamer (or more soy milk)
- 1/3 cup nutritional yeast
- 1/4 tsp nutmeg (or more if your nutmeg is as old as mine)
- salt and pepper to taste
Filling
- 2 tbsp olive oil
- 6 generous cups chopped king oyster mushrooms (I used 8 mushrooms)
- 1 large garlic clove, minced
- 1/2 tsp salt
- 1 tbsp vermouth
METHOD
Preheat oven to 400 degrees.
1. Make the sauce: melt the margarine in a saucepan over medium heat. Whisk in flour and cook for 1 min, whisking constantly. Slowly whisk in milk and creamer, and bring to bubbling. Whisk in nutritional yeast until smooth, then season with nutmeg and salt and pepper. Set aside.
2. Make the filling. Heat oil over medium heat. Add mushrooms, garlic, and salt and cook until starting to reduce. Add vermouth, then cook down until all liquid has disappeared (about 10 mins).
3. Whisk sauce and add 1/2 cup to the filling, mixing well. Stuff filling into shells.
4. If remaining sauce seems too thick, whisk in a little more soy. Put a layer on the bottom of a 9 x 13 baking dish. Place cannelloni into the dish, making sure there is some space between them so they can expand. Cover with the remaining sauce, then cover dish with foil.
5. Bake for 22-25 mins, until sauce is bubbling and pasta is cooked.
