Cannelloni with turkey and porcini mushrooms

Delicious cannelloni! Delicate, fragrant.
Instead of porcini mushrooms, you can use any, to taste.
If you are using frozen mushrooms, thaw them and drain all the liquid.
You can use chicken fillet instead of turkey.
From the specified amount of ingredients, 6-8 servings are obtained.

  • 200-250 g cannelloni
  • 500 g turkey fillet
  • 300 g porcini mushrooms (I used frozen)
  • 150 g onions
  • 150 g cheese
  • vegetable oil
  • salt
  • pepper

béchamel sauce:

  • 1 liter of milk
  • 50 g butter
  • 3 tbsp flour
  • salt
  • pepper


Finely chop the onion.

Skip the turkey through a meat grinder.

Cut the mushrooms into small pieces.

Fry the onion in vegetable oil.

Add mushrooms.
Salt, pepper.
Fry for 10 minutes.

Add minced meat.
Fry for 20-25 minutes.
Cool down.

Cannelloni fill with minced meat.

Cooking béchamel sauce.
Melt butter.

Add flour, fry a little.

Pour in milk.
Salt, pepper.
Cook until thickened (the sauce should resemble liquid sour cream in consistency).

Grate cheese on a medium grater.

Put half of the béchamel sauce in a baking dish (I used a 25 × 35 cm dish).

Upload cannelloni.

Add remaining sauce.
Put in the oven.
Bake at 180 degrees for 30 minutes.

Sprinkle with cheese.
Bake for 10-15 minutes.

Enjoy your meal!

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