Low Fat Wild Mushrooms And Veal Cannelloni - cooking recipe

Ingredients

8 cannelloni tubes
2 tablespoons margarine (30ml)
1 large shallot
1 minced garlic clove
1 lb lean ground veal (450g)
1 cup ricotta cheese (60ml)
4 tablespoons lowfat parmesan cheese
1 tablespoon fresh basil
1 tablespoon fresh oregano
1/2 cup American cheese
1/4 teaspoon sea salt
1/4 teaspoon pepper
wild mushroom, bechamel
3 tablespoons flour (45ml)
4 tablespoons margarine (60ml)
1 cup 1% low-fat milk (250ml)
1 1/2 cups veal stock (375ml)
1/4 cup wild mushroom (60ml)
1 tablespoon fresh chives
salt and pepper

Preparation

Cook the cannellonis according to the usual method and put aside.
Heat up the shallots and the garlic in margarine.
Add the lean minced veal and cook until it loses its pink color.
Salt, pepper and let simmer for 10 minutes.
Add the ricotta, parmesan and fine herbs.
Stuff the cannellonis.
For the Wild Mushroom Bechamel.
In a pan saute the mushrooms in margarine and put aside.
Melt margarine in a pot and add the flour until there is a homogenous consistency.
Add the milk with the aid of a wisk and mix until it thickens.
Add the veal stock, the mushrooms, salt and pepper to taste. Put aside.
Put some mushroom bechamel on a 9 x 13 inch (3L) tray.
Place the stuffed cannellonis on the tray.
Pour the rest of the sauce on top and add American cheese. Brown the cheese in the oven.
Serve with your favorite vegetables.