Canneloni with mushrooms and sheep cheese

Canneloni with mushrooms and sheep cheese

Ingredients:

Macaroni of canneloni - 15 pieces.

Oyster mushroom mushrooms - 600 gr.
Onions - 200 gr.
Salt - 0,5 tsps.
Garlic - 6 cloves
Sheep cheese - 250 gr.
Green onions - 1 bunch
Greens of parsley, fennel, cilantro
Vegetable oil for frying

Cream fat 33-38% - 350 ml.
Eggs quail - 7 pieces (it is possible to replace with one chicken, but quail have peculiar taste and shade dish)
Basil dry - 1 tsp.
Thyme dry - 1 tsp.
Salt - 0,5 tsps.
The black pepper ground - to taste
Hard cheese - 100 gr. (50 gr. + 50 gr.)

Mushrooms and onions small to cut, fry on vegetable oil till golden color. To cast away on colander. Small to crumble greens, to pound sheep cheese hands or fork, to crush garlic. To connect all ingredients. To salt 0,5 tsps of salt, to pepper, mix

To boil canneloni in the boiling water 3! minutes. To floor the readiness floor if only they became soft and them could cut. To cast away on colander.

To cut on two parts across

To stuff each half with mushroom stuffing. To put in form

To hammer eggs into cream, to shake up to uniformity. To add salt, dry herbs and to pour 50 gr. grated cheese. To mix

To fill in with sauce stuffed with canneloni, from above to strew with the remained cheese. To bake in the oven of 40 minutes warmed to 180C. Before giving to strew with cheese and greens

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