Autumn has come to Stockholm! I am not complaining, this is a really pleasant time of the year I think, with the clear air, glowing trees and endless possibilities to enjoy cups of tea on the couch instead of having to run around and play outside even if you don´t feel like it. What I do like to do outdoors is to pack some fika, put on my rubber boots, bring some nice company (or enjoy my own company) and go mushroom-picking in the forest. My man likes it too, and what´s more, he is really good at it. I have learned a lot since I met him but still I don´t always have the "eyes" to see the chanterelles. He always, always succeeds, and hence brings home truckloads of mushrooms. We rinse them and cook them and freeze them in little bags, over and over every weekend until the snow comes. But do we actually eat them? No. We love mushrooms, but it feels a little luxurious to use them in everyday cooking. And that is why I opened the freezer this Sunday and found about 20 little bags of chanterelles dated "04". And let me just say that it is totally OK to eat frozen mushrooms from 2004, as long as you have cooked them without any fat they are fine!
I decided then and there to put more luxury into our everyday life and started off by defrosting two bags for this canelloni, also invented then and there. I used thinly sliced and shredded beef instead of the mince I had planned but didn´t find at the store, and spiced half of the canelloni with crumbled blue cheese, half of them with Dijon mustard. Sorry, no proportions and no picture but I think you´ll get a good picture of this anyway. A tasty and flexible dish.
Mushrooms and thinly shredded beef, about 50/50. I used about 300 grams of meat and maybe 200 ml mushrooms
chopped onion, I used one yellow onion
salt, pepper, balsamic vinegar
fresh lasagna sheets
some good grated cheese
It is good to flavour the mix with dijon mustard or some blue cheese. Or maybe some fresh herbs!
Brown the meat and then add the onions and mushrooms. Let it simmer for some minutes and spice to taste with salt, pepper and a splash of balsamic vinegar (which I always use with mushrooms in any form). Put in some mustard or cheese, or both (but not in the same canelloni I think)
Cut the lasagna sheets in about 15x15 cm long pieces, put on some filling, roll it up and put in an ovenproof dish
When you have all the canelloni you want, pour over cooking cream or maybe some good stock to almost cover the rolls. Mine wasn´t really covered and was a bit on the crunchy side after baking.
Scatter over some cheese and bake in the oven until golden.
Serve with a fresh salad and start to think about what you are going to do next with mushrooms.