Stuffed Cannelloni

Briefly make the lasagne sheets according to the instructions so that they become soft and they can be rolled up. Sauté the onions in the hot butter until soft, add the mushrooms and sauté. Then stir in the spinach as well as the spices and season heartily with the spices. Add the whipped cream and cook for 3 minutes. Remove the saucepan from the stove and stir in the hard cheese.

Place the mushroom mixture on the lasagna sheets and roll up into cannelloni. For the sauce, simmer the whipping cream in a saucepan until it is reduced by a third. Mix the egg yolks with a tiny bit of hot whipping cream at the beginning and stir into the reduced, no longer boiling whipping cream. Stir through with the spices and season. Place the filled cannelloni in a gratin dish, pour the whipped cream over them and sprinkle with the hard cheese. Bake in the oven at 200 °C for 10-15 minutes.

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Tip: Always use aromatic spices to refine your dishes!

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