Bison and Mushroom Cannelloni with Bechamel Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 15 (2 cannelloni each)
Ingredients
Cannelloni
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1½ pounds crimini mushrooms, sliced
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoons chopped fresh thyme
  • Salt and pepper, to taste
  • 1 pound ground bison (or beef)
  • 1 cup ricotta
  • 3 eggs
  • ¼ cup chopped fresh parsley
  • 2/4 cup grated Parmigiano Reggiano cheese
  • 30 cannelloni pasta tubes, cooked very al dente
Bechamel Sauce
  • ¼ cup butter
  • ¼ cup extra virgin olive oil
  • ½ cup flour
  • 4 cups whole milk
  • ½ cup grate Parmigiano Reggiani cheese
  • Salt and pepper, to taste
  • Grated nutmeg, to taste
  • ½ cup white wine
Instructions
  1. Heat the olive oil and butter together in a large skillet over medium high heat; add the mushrooms and cook until they begin to wilt and release their water. Add the onions and continue to cook, stirring occasionally, until they are nicely caramelized. Add the garlic and cook for one minute, then add the thyme and season with salt and pepper to taste.
  2. Remove the mushroom mixture to a food processor and pulse a few times to roughly chop the mixture making it easier to stuff into the cannelloni tubes. Cook the bison in the same pan until well browned and then combine with the mushroom mixture in a large bowl.
  3. Add the ricotta, eggs, parsley, and cheese and mix well. Place spoonfuls of the mixture into a medium sized zippered plastic bag and cut off a corner to pipe the filling into the cannelloni tubes. Place on a nonstick liner or parchment paper while you make the sauce.
  4. Melt the butter together with the olive oil and flour over medium high heat and cook for a few minutes to remove the raw flour taste. Slowly whisk in the milk a little at a time and then add the cheese; continue stirring until completely thickened. Remove from the heat, add salt, pepper, and nutmeg to taste, then stir in the wine to thin the sauce a bit.
  5. Spread a think layer of sauce on the bottom of a baking pan large enough to hold the cannelloni, then line up the stuffed cannelloni in the pan. Pour the remaining sauce over the cannelloni, making sure they are all evenly covered. Cover the pan with foil and bake for 45 minutes at 375 degrees. Remove foil and place under the broiler for a couple of minutes to brown the top a bit before serving.
Recipe by Cooking With MicheleĀ® at http://cookingwithmichele.com/2017/01/bison-mushroom-cannelloni-bechamel-sauce/