Cannelloni with mushrooms and truffles

Preparation: 15 minutes
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For the bu00e9chamel sauce:

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• 500ml milk
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• 40g unsalted butter
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• 40g corn flour
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• 30g black truffle (finely grated)
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• Salt and pepper
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For the cannelloni:

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• 20 cannelloni tubes
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• 800g button mushrooms (sliced)
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• 2 tbsp chopped parsley
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• 3 tbsp truffle oil
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• Pinch of paprika
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• 100 g / 3.5 oz grated Parmesan
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1. Preheat the oven to 200u00b0C/390u00b0F.
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2. In a saucepan, melt the butter over a medium heat and then add the flour. Whisk vigorously. Gradually add the milk and continue whisking until the sauce coats the back of a spoon. Season and add the grated truffle. Put to one side.
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3. In a saucepan, brown the sliced mushrooms and then the sliced garlic in the truffle oil. Add the chopped parsley, followed by the salt, pepper and paprika.
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4. Fill each cannelloni tube with the mushroom mixture.
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5. Pour some of the truffle bu00e9chamel in an oven dish. Arrange the cannelloni evenly. Pour the rest of the bu00e9chamel over the cannelloni and garnish with the grated Parmesan.
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6. Bake for 30 minutes. Serve with a mixed green salad.
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