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Cannelloni with mushrooms and truffles

Plat carré satin black 61531 61548 Paris Satin Black 41885 41892 ©Elodie Leneveu until 2032-06 - Peugeot Saveurs

Serves four

Preparation: 15 minutes
Cooking time: 40 minutes


For the béchamel sauce:

  • 500ml milk
  • 40g unsalted butter
  • 40g corn flour
  • 30g black truffle (finely grated)
  • Salt and pepper

For the cannelloni:

  • 20 cannelloni tubes
  • 800g button mushrooms (sliced)
  • 2 tbsp chopped parsley
  • 3 tbsp truffle oil
  • Pinch of paprika
  • 100 g / 3.5 oz grated Parmesan


  1. Preheat the oven to 200°C/390°F.
  2. In a saucepan, melt the butter over a medium heat and then add the flour. Whisk vigorously. Gradually add the milk and continue whisking until the sauce coats the back of a spoon. Season and add the grated truffle. Put to one side.
  3. In a saucepan, brown the sliced mushrooms and then the sliced garlic in the truffle oil. Add the chopped parsley, followed by the salt, pepper and paprika.
  4. Fill each cannelloni tube with the mushroom mixture.
  5. Pour some of the truffle béchamel in an oven dish. Arrange the cannelloni evenly. Pour the rest of the béchamel over the cannelloni and garnish with the grated Parmesan.
  6. Bake for 30 minutes. Serve with a mixed green salad.