chicken, mushroom and leek cannelloni with cauliflower béchamel
Chicken, mushrooms, and leeks fill San Remo's cannelloni; topped with creamy cauliflower béchamel. Easy, warming, and perfect for 6.
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Ingredients
- 250g San Remo Cannelloni
- 2 tbsp extra virgin olive oil
- 1 leek, chopped
- 1 garlic clove, chopped
- 2 thyme springs
- 100g bacon, diced
- 500g chicken mince
- 150g swiss brown mushrooms, diced
- 1/4 cup dried porcini mushrooms, soaked and chopped
- Salt
- pepper
- 1 egg
- 1 cup parmesan cheese, grated
- 1/4 cauliflower, chopped roughly
- 1.5L full cream milk
- 2 bay leaves
- 100g butter
- 100g plain flour
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